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@The_Seldom_Killer
In the 80's, my mother used to cook a fresh rustic cob in time for lunch and spread it lightly with Jersey butter before making an open sandwich of hand shredded lollo rosso, modena cured olives, picollo tomatoes sliced with a golden knife, hummus milled by the adept monks of the Chrysoroyiatissa Monastary on Greece and slices of Caciocavallo Podolico, the world's rarest and most expensive cheese. Often it was served with a bresaola of Kobe Beef lightly salted with the tears of a Unicorn.
Mind you, we were a bit upper class.