Kentucky-Fried, Boston-Style Surprise!

Fill in the blank to find out this weekend's theme food: Kentucky-Fried C_____.

You guessed right! 

Well, you guessed right as long as you guessed corn. If you guessed "chicken" like a normal person, then Favorite Recipes of American Vegetables Including Fruits (1968) is very disappointed in you. It's corn season! 

So go out to the field and grab some fat, juicy roasting ears the way grandma used to.

Or just open up a can of creamed corn and add extra milk and butter. Hey, there are all kinds of grandmas, and some of them prefer cooking with their can openers.

How about spreading corn with something luscious and grilling it over the coals?

Unless there's a ton of bacon (more than one slice and secured with something) to hold the peanut butter in, I have a feeling it will mostly melt off and cause peanut-scented smoke. Also, I'm thinking this is either a terrible idea (peanut butter sweet corn?) or a great idea (peanut butter sweet corn!). I can't decide whether this combination would ruin two good things or make them better. 

If you can't decide between serving a yummy picnic side and a mediocre-at-best picnic side, you can always combine them:

Boston-Style Baked Corn: for when you want to turn corn into something people eat because it's there, rather than because they actually want it.

And finally, a corn creation the Pieathletes should be happy I didn't send to the Pieathalon:

Canned corn! Canned luncheon meat! All cooked in a cheesy custard and topped with crushed crackers. What a fitting celebration of a Midwest... summer? Winter? Bounty? Hard times?

We'll just label it "Midwest" and leave it at that... Have a corny weekend!