Sweet Olathe corn… Though the prompt calls for roasted, I usually just rub it with lightly salted butter, roll it in parchment, twist the ends, and nuke it on high for three minutes. A little sea salt, a shrine of pepper, and… Yum.
That might explain why this specimen looks a little burnt.
I learn something with each new ink sketch: humility, technique, how to embrace the flaws and call them “style.”
Who knew a tasty ear of corn could be so stylish?