I have been known to speak fondly of the 'butter sugar' corn that was sold directly from the farms up in New England during my time at J&WU up there (which I used to seek out when I wasn't in class or working one of my 2 jobs... walking miles in the snow... uphill, both ways). Since then, it was always the epitomy of great corn taste in my experience. That was until this past week, when I was introduced to Zellwood corn grown up in the Orlando area of south Florida.
Zellwood corn is grown by Long and Scott farms mainly and even has its own festival. It's a bi-color corn with a flavor as sweet as pure sugar. We've tried it a few ways so far... steamed, grilled, sous-vide, juiced, as pudding, in Michael Laiskonis' sorbet recipe. Perhaps the best way is to just eat it raw.
How can it not be good with a sack label like this? Just ask Sweetie, Candy, and Sugar. It's a-maize-ing!