Jon and Greg's annual hymn to sweet corn includes instructions for quick cooking and various uses for fresh, local corn in salad, chowder, omelettes, soufflés and cornbread. When it comes to flavor, Jon accuses non-local corn of being a good-looking but insipid imposter: "It looks larger than life, compared to the corn we grew when I was a kid."
(Broadcast: The Food Guys, 8/17/14)