To answer the OP, home made blow fish sushi 
A strong cheddar cheese and bacon sandwich.
Most people have never had REAL corn on the cob. Here’s why:
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First, bring a pot of water to a full rolling boil.
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Walk out to the garden and pull X ears of corn.
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Run back to the house, husking the ears on the way.
Sadly, not many people have ever had corn fresh out of the garden. Even from a farm stand it has been sitting for a couple of hours, and friends, it DOES make a difference.
Baked ham po’ boy with debris, bottle of ice cold beer on the side, at Mother’s, on Poydras Street, New Orleans.
Not nearly as fancy as the rest, but here’s mine:
Take some leftover gravy and spoon it into a skillet. Heat it up, and slap some leftover turkey in there. Add whatever spices you want. When it’s hot, take the turkey out of the pan and put it on a big piece of sourdough bread. Take another piece of sourdough and spread on some homemade cranberry sauce. Heat up some homemade stuffing, slice it thin (provided your stuffing is moist enough to slice) and layer that on top of the turkey. Place some thick slices of sharp Vermont cheddar on top of the stuffing. Top with your slice of sourdough with cranberry. Toss in the toaster oven until bread is browned and the cheese has melted. Serve with the rest of the gravy from the pan as a dipping sauce.
That sandwich is the reason I cooked a turkey dinner this year. So good it’ll make you jump back and kiss yourself (or something).
Dee’s Cheesecake Factory, in Albuquerque, New Mexico. Sweet zombie Jesus, is it good, especially the almond amaretto. You’ll slap your momma for a slice.
The restaurant: Napolito’s in Las Cruces, New Mexico
The meal: Stacked Chicken Enchiladas. Order them with “the works” and green sauce.
Picture this. Layer upon layer of braised chicken, cheese, and tortillas - baked then topped with lettuce, tomatoes, and a fried egg. Then smothered in hot green chile sauce.
My only regret with not having children is that I can’t introduce them to this place.
Sol n Sol’s French Fries. Anyone who has ever tasted these salty, greasy bits of heaven know what I mean.
Isn’t it against the law to equate lobster and White Castle? Well if it isn’t, it should be.
I’ve only had it once so it seems to be an anomaly bu I had some inari (fishless sushi) with a cucumber sliver, fried clam, and drizzled in some sort of sweet (sesame?) sauce at a local restaraunt and absolutely loved it. They’ve not made it since though.
A big, rare cheeseburger with thick slices of onions, tomato, a handful of spinach, some pickles, and slathered in mustard and mayonaise.
My sister’s cheesy squash.
Maraschino cherries.
Apples or peaches eaten right after you picked them from the tree.
BrotherCadfael is completely right about the corn too. I’ll take fresh Silver Queen any day of the week.
We had a peach tree in my previous backyard. My neighbors were begging us to share our bounty with them.
Barbequed ribs from Bill Bateman’s, a local Baltimore restaurant. Damned good ribs.
Worth ordering the way Hawkeye did in that episode of MASH*.
I’m one of those people who have tasted corn on the cob the right way, and yes, it does make a difference.
Also that way for green beans, pick em, wash em, steam em, eat em.
First of all, what’s a cheese coney?
Second, this is the very first time I’ve heard anyone outside of my immediate family who knew about corn on the cob. Oh, yeah. If there could be such a thing as a corn field adjacent to the cold waters of Maine, so that you could have two pots going, one for the fresh-caught lobster and one for the fresh-picked corn, well, that would be about it. Except to really make it work, you’d have to simultaneously be in New Jersey so you could have a fresh-picked Jersey tomato as well.
Really, it’s a pity most of us don’t get to experience the joys of really, really fresh food like that more often.
We used to also have wild strawberries grow near our house. The berries themselves were about the size of your pinky fingernail. That little tidbit carried more sweetness and flavor than an entire gigundous California berry. If you could get to them before the birds did.
In a little town called Chicago, on the corner of Morse Ave and Sheridan Rd, was (is?) a restaurant called Leona’s. They had ribs that make my mouth water, even today some 15 years since I’ve last had them.
Also, Carmens stuffed pizza. I’d drive all day and night in the pouring rain for a Carmens pizza. You used to be able to get them to freeze those pizzas and ship anywhere in CONUS, but sadly, thay don’t do that anymore. 
A hot dog. Generally a footlong.
No no no no no – au contraire, pommes frites!
A Skyline cheese coney is a small hot dog (Kahn’s brand, I believe), seared and steamed. It’s placed on a bun, also steamed, to which mustard is added. Next they ladle on, nay slather, the most delectable chili on earth (Greek in origin, with a hint of cinnamon and a suggestion of chocolate). Add fresh mounds of cheese and, for those who prefer it, onions.
White Castle is another of my favorites, but heed my warning and don’t try to eat both in the same day. It’s not a good feeling.
Oh, a chili dog. Pardon me, I have to go take an antacid now.
As a former transplanted Texan, I can assure you that chili is not Greek, and that it most assuredly does not come in cinnamon or chocolate flavors. Rattlesnake or armadillo is okay, if you’re one of those artsy-fruity types; alligator is acceptable only if you’re originally from Louisiana. 
And any damned Yankee who says otherwise is itchin’ for a butt-whoopin’!
Cinnamon, I can kind of see being okay in chili, but chocolate?
I think I’m going to be sick,
There was once a diner called The Plaza here in Greenville–they made the absolute best patty melt I’ve ever tasted. It was perfection on a plate. My husband and I went there so often the waitresses usually knew what we were going to order as soon as we came in the door. Sadly the restaurant closed down a few years ago and I think there’s a Chili’s there now.
Speaking of culinary delights, does anyone have the recipe for something called “Chili Crack” handy? I remember reading about that here on the Dope a couple of years ago but I never got around to trying it myself. I thought there was a whole thread devoted to it (it is apparently that good) but I can’t find it.