Hour Six: Corn

Staple of the Cherokee, one of three
sisters, along with beans and squash.
Corn is all you need
for tacos, for liquor, for punch lines,
syrup and grits.
As corny as it gets,
you can’t keep it down on the farm.
Eat it in Paris, in Peoria, next week
in Kearney, Nebraska. Corn on the
cob, corn dog, muffin, chowder.

If you don’t watch out, corns on
your toes, from all those kernels
up your nose.

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