Had they told you which county, would you have known if it was on the cleared list? My point is really that from what the FDA and CDC have said, if it even was tomatoes, the fact that they are from Florida, Mexico or anywhere else doesn't matter much. Since new cases continue to turn up after the alert and subsequent pulling of tomatoes from menus and shelves, the chances that contamination occurred somewhere along the supply chain (e.g., a distribution warehouse in Texas) is more likely if it even was tomatoes. Therefore, you could be getting them from California, Ohio or anywhere else, and they can still be traveling through the same supply chain and still be at risk.

The counties currently shipping tomatoes from Florida are on FDA's cleared list http://www.fda.gov/oc/opacom/hottopic...
and there is no evidence the contamination occurred in Florida. The rarity of the strain in association with tomatoes makes it likely the contamination is from a single source, but the way tomatoes are co-mingled and repacked, the source of the tomatoes is irrelevant, the source of the contamination is what is important.

The sugar converts to startch once the corn is picked, so you might want to try letting the corn sit for a day or two on the counter. The conversion is much slower when refrigerated. You'll have to experiment with it.

Creamed corn made from fresh cut kernels, sauteed in bacon fat with some heavy cream added (and of course that crumbled bacon that gave you the fat) is a great indulgent side for any time of year, but at heart I'm more of a purist. Grilled corn in the husk with butter, lime and red pepper is a staple for grilling season, but I'll also microwave it in the husk and eat it straight as a snack throughout the year.