Corn stand business is popping

Condiment tables surround the booth, offering every thinkable topping for a grilled corn-on-the-cob.

Tony Boghosian has a thing or two on kitchen aficionado Martha Stewart when it comes to corn, or so he says. And from 10 a.m. to midnight at the Original Charbroiled Corn stand in the Orange County Fair in Costa Mesa, he proves it.

Boghosian, 24, of San Diego went to school to become a doctor but decided he liked selling corn better. He’s been helping out in the business since he was just 9 years old.

It may sound simple but the Boghosian boys — Tony, his brother and two cousins — will be the first to point out it’s not all it’s shucked up to be.

The first and most important ingredient is farm fresh corn, Boghosian said. Otherwise, “the sugar in the kernel just goes to starch so it’s not as sweet the older it gets.”

From there soak it in clean water and throw it right on the grill with the husk still intact. Do not break the seal of the husk, Boghosian emphasized.

“Martha Stewart tells you to take the silk out before grilling,” Boghosian said. “She doesn’t know what she’s talking about. I’ve cooked more corn than she ever will.”

Part of the charm of the stand lies in the Boghosians’ abundance of corny one-liners.

“We’re professional corn-ologists,” Boghosian said. “We go to school at Cornell University. That’s why they call me the ‘Kernel.’”

But there’s nothing laughable about their sales. After going through 2,000 husks of corn a day on average at $3.50 each, and an estimated 48,000 or more before the fair closes next week, business is popping.

Condiment tables surround the booth offering every thinkable topping for a grilled corn-on-the-cob, and some that seem just unthinkable. There are the usual suspects of butter, salt and pepper, but also fresh-cut limes, parmesan cheese, cayenne or lemon pepper, and the Jackson’s Special Blend with 13 various spices.

The riskiest of grilled-corn connoisseurs ask for the mayo, which is kept under the counter, protected from the sun. With a little parmesan, expect bragging rights.

Some play it safe with a little salt, a little butter. Others like Steve Gilford from Long Beach grab whatever they see in front of them and go to town. Before Gilford walked away from the table he slapped on salt, lime, pepper, the special blend and even some Tapatio.

Boghosian likes his topless.

“Truthfully naked, the corn is so good,” Tony said, but he added, in close second would be lime juice and salt.

Click here for a photo gallery from the Orange County Fair.