As the old country song goes, "One had bushel, one had a peck, and one had a roas'near tied around his neck. I'm on my way, I'm goin' back to Alabam!"

Actually I still eat them but I take the precaution of cutting the kernals off the cob and slathering it with loads of salt and butter, then listen to my wife saying that salt is gonna kill you...her blood pressure runs around hig 150's over 70, mine is consistnetly 130 over mid 60's...go figure.

Horace

Best way I've found is to stab the big end with a "fark," as my Squarehead Texican wife says it, then sprinkle on a couple teaspoons of salt, then open one end of a stick of butter and rub it up and down the roas'near 'til it runs off the other end.

Yummmmmmmmmmmmmmmmmmmmm!