One of my favorite things about living here is getting fresh corn during the warm weather months, and I'm pretty psyched about getting some fresh corn soon.

I've found that, even from the same producer, there can be a good bit of variation in the pore firmness of corn. I tend to prepare hardpore corn because I like to grill my corn and the firmness helps with mailliard reaction and thus, has better carmelization.

I know many people used to getting their corn at a store tend to find softpore corn more approachable, in terms of its flavor profile. While corn tastes do vary, I've found that hardpore corn is much more satisfying. It's hard to get much enjoyment out of softpore corn once you get used to hardpore corn.

This only refers to what we Americans think of as corn. "Corn" is used to describe any number of grains in Europe. For instance, many Americans find German corn unpalatable.

So which do you prefer: hardpore corn or softpore corn? If you're unfamiliar with the concept of porousness in corn, you might want to do some web research. The OSU extension is a good resource, but there are plenty of good, comprehensive corn sites out there.