FAIRBORN – It takes about 40 volunteers per shift to make the Sweet Corn Festival’s chicken and sweet corn meal come together for its attendees. Individuals are recruited to complete varying tasks such as shucking the corn, steaming and buttering the vegetable, roasting and barbecuing the chicken, running each of the products, filling drinks, cleaning up, refilling condiments and serving the food.
President Fred Pumroy of the Fairborn Lions Club said proceeds raised from selling the meal goes to more than 21 local organizations. He finds the organization aspect of the event both challenging and enjoyable.
“The best part for me is being able to raise money to help other people in need,” Pumroy said. “At the Sweet Corn Festival, you’ve got good music, entertainment, a variety of food and arts.”
The golden vegetable is first removed from its husk, transported, steamed, buttered, stored and served. Meanwhile, the chicken is taken from coolers, placed on racks and into the rotisserie, cooked, stored and served.
The meal includes an ear of buttered sweet corn, fritters, half of a chicken and a drink, and it made its appearance for the 33 time Saturday.
