The Kruse Report
The story of corn traces a very long arc — from Central America, where it sustained the Olmec and Mayan cultures, to contemporary restaurant kitchens, where it remains a favored vegetable. Along the way it’s been a basic ingredient in a wide variety of ethnic dishes and comfort foods, many of which have been the subject of recent reinvention. Global interpretations. There’s something very satisfying about corn on the cob. It’s eaten by hand, it’s juicy and ...
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