The adrenaline rush from fast skiing is available anywhere on skis, as is the euphoria of blasting through deep snow. But nothing captures the free fall thrills as the gift of corn. It's like turning on butter. You can ski anything you want. Tamara Mckinney, a veteran of three Olympics and winner of 18 individual World Cup races agrees.
Corn snow is the perfect surface.
It's the freedom turn. It reminds me of skiing on cream cheese. Because of a single cosmic quirk, the tilting of the Earth on its axis, we pass through seasonal fluctuations. For 15 years, Campbell, a technical editor for Ski Magazine, was director of skiing at Heavenly. The best corn is the kind that peals off like fruit skin.