An identity crisis

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How many foods can inspire a passionate backyard barbeque or dinner table debate over whether they should be labelled a grain, vegetable, or fruit?

Corn is one of those ingredients you don’t find on a lot of five star restaurant’s menus. After all, what customer will pay top dollar for something they can get out of a can or find on a buffet line.  It’s a shame, because the sweetness of fresh corn really complements spicy dishes, like this take on a Cajun dish – Blackened Salmon with Sausage Maque Choux (pronounced “mock shoo”).

Oh, and if you haven’t Google’d it already, the answer is all three.

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