The History of the Cornado

It all started in late August 2019 when friends, Finn and Justin got rumbly in their tumbly during a lovely sunset walk on Wickaninnish beach, Tofino. One objective of their two week camping trip in Tofino, along with surfing and laughing, was to be nourished only by the loose assortment of random foods they brought with them. Among the pile of groceries, was corn. This evening they decided it was time for corn (One might say: the day of recorning was upon them). With no circumspect method to cook these mighty vegetables, they devised a simple plan using only the raw elements at their disposal. First they let the corn soak in sea water, next they placed them directly into the fire. Pretty simple, pretty incredible. The flavour combination of the cedar driftwood smoke, sea salt residue, perfectly cooked slightly charred corn flesh, and a little bit of sand was ambrosia on a cob. On this night the prestige of a simple corn cob was established, and was not soon forgotten. Hallelujah.