“We saw there was a very small but specific need for corn on Thayer Street,” reported the restaurant’s owner Neil Hall, “And we wanted to fill that niche. We serve corn on the cob, corn that’s been cut off the cob, creamed corn, popcorn, corn from a can, and those little corns that go in salad. And that’s it.”

“This is exactly what Thayer needed,” said sophomore Josh Rannells between big bites of corn. “It’s a great spot for lunch or dinner, the vibe is great, and it’s a nice change from on-campus food.”

At press time, the restaurant was somehow full all the time.