Popcorn on the Cob

Hypothesis: Popcorn kernels learn popcorn protocol from the cob. It is, after all, connected to the stalk, and therefore the roots, surely—surely!—have a direct line to the ancient maize wisdom of the seeds. Ergo: Kernels that have spent the most time on the cob being taught the traditions of their Central American ancestors will pop and taste the best. Conclusion: These kernels don’t leave the cob until they’re popped, making them the most well-behaved and deliciously corny-tasting popcorn kernels in existence. Butter or salt the cob, place it in one of the included paper bags, fold it closed, place in the microwave, and pop like any other popcorn. 10 cobs included.

Grown in Indiana.