Dearest Corn,
Look, I know I’m probably the last person you want to receive a letter from. In fact, you probably called me a “mother-shucker” and popped a movie-theater-buttered blood vessel just seeing my name on the envelope. But I owe you an apology. Several, actually.
I’m sorry for blaming the death of the already undead Monster Cereals on you. I’m sorry for calling you “a starchy scourge that’s turned the cereal industry into a (literal) husk of what it once was.” And I’m sorry I double-dipped that tortilla chip in the guac when no one was looking.
Because the truth is, while, yes, 99% of modern cereals that use your milled flour as a base turn out to be terrible—as the flavors basted on top struggle to contend with your maize-y twang—there’s also another kernel of truth that says there are good corn cereals. In fact, there are corn cereals as outstanding in their field as the scarecrows that guard them. These mostly include those cereals that wear their corniness on their weathered flannel sleeves: the Corn Flakes, Corn Pops, and dearly departed Corn Bran Crunches of this world.
And yes, Corn Chex, too.
You see, I’ve noticed something: amongst all the endlessly reproducing Chex varieties, whose choices of base grain always seem arbitrary, the corn ones always trump the rice ones. Honey Nut Chex? Peanut Butter Chex? The likes of Blueberry and Apple Cinnamon are glass cannons of flavor-blasted blandness in comparison to you, corn, and your comparative golden-toasted heartland heartiness.
Now, Maple Brown Sugar Chex belongs amongst that elite Chexian Corps., too.
So here’s to you, corn. You’re a hull of a guy, after all. Continue reading