The Corn King
5 questions with Eddie Smith of Southern Style Bar-B-Q
GINA DAUGHERTY | CIN WEEKLY
Eddie's Southern Style Bar-B-Q is one of the most popular booths at Taste of Cincinnati.
You'll know the booth when you see it because there is always a line of customers hungry for some of Eddie Smith's delicious sweet corn, hot and buttery and still wrapped in the husk.
Smith, a Mississippi native, has owned and cooked at Eddie's Southern Style Bar-B-Q in Florence for the last 15 years. His sweet corn has been a hot commodity at Taste for the last seven.
Smith wouldn't reveal his secrets to the perfect ear, but he did tell us what keeps his customers coming back.
1. Have you always had corn at your Taste of Cincinnati booth?
No, not the first year, but the second year I did. I just saw nobody had it and thought, "I'm gonna try it." So I went out and bought me a corn machine, and I've been doin' it ever since.
2. How much corn do you go through each year at Taste?
I won't reveal my numbers. A few crates. I'll say a few crates.
3. Your booth is so popular; there's always a line.
That's why I try to do separate lines. People who just want corn get in the corn line; people who want food get in the food line. It doesn't always make out that way - somebody in the corn line wants ribs and somebody in the food line wants corn. I just pass it over to them. I serve everybody.
4. What makes your corn so delicious?
Well, it's honey-roasted corn, you know? I put a little honey in the butter. And it's good corn. I buy nothing but the best corn I can buy. I don't buy no junk. I buy the big ears and sweet corn, you know? So people come back. If it's not good, you won't come back, will you?
5. Is your sweet corn the biggest seller at your booth?
My ribs are real popular, and my pulled pork sandwiches are real popular. Most of the stuff I have down there is real popular. My chicken tenders are the real kind of chicken tenders. I bread my own. And the corn on the cob is real popular.
Not able to get to Eddie's booth at Taste? Don't worry. You can still try his ribs, chicken tenders and pulled pork at his restaurant, 4633 Dixie Highway, Florence.
