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The corn was cooked on Day 1, refrigerated on Day 1, re-heated, served to the writer (David Bushnell) and photographed by Bill Bushnell (Webmaster of shellbuckling.com) on Day 4. The buckled kernals appeared during the several days the corn cob spent in the refrigerator at 40 degrees F. The most probable cause of buckling of the thin skin of many of the kernals is drying of the contents of those kernals during Days 2 - 4, with resulting shrinkage of these contents. Temperature decrease on Day 1 may also play a small role. Unfortunately, there was no recording of the states of the corn cob as a function of time during its time in the refrigerator.
David Bushnell ate this specimen immediately following the skillful recording of its portrait by his son, Bill Bushnell.
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