Silver Queen? Not really

I miss eating Silver Queen corn, which we used to get in Pennsylvania in the summer when I grew up. Or at least I think I miss Silver Queen; this article in the New York Times Dining & Wine section suggests that the sweet white varieties being offered commercially—and even being grown by small farmers—in the Mid-Atlantic aren’t Silver Queen at all, but several modern descendants of the sweet, white-kerneled corn. (Apparently the real stuff converts its sugars to starches within 24 hours of being picked and stored in hot weather, which makes it unsuitable for grocery sale.) How disillusioning. Kinda. Whatever they’re selling still tastes good.