Heirloom corn on the cob that stumps the chefs

This pink-and-white corn was the most memorable element of Gourmet magazine's Gourmet on Fire food and wine event earlier this summer at the Loews Santa Monica hotel. The signage called it "strawberry corn;" Google says it isn't. Later,  I told Border Grill/Ciudad chef Susan Feniger about it; she'd never heard of it. Compared to most corn, it's less sweet and a little tougher, with a stronger corn flavor. Probably a lot closer to what corn on the cob tasted like a century ago.