Boiled Corn, my favourite child hood street food tasteof home

Growing up, middle of the summer was always marked by appearance of "young corn" - soft, light and fragrant sweetcorn, grown for 3 months only and picked before it hardens. Farmers used to sell it fresh-picked, unpeeled ears at farmer's markets, and street vendors would set up big vats of boiling water and charcoal grills, and serve boiled or grilled corn on the cob as a street food. Back home, we always ate corn on its own, as a snack, not a side dish as in the West. We only season it with salt, and lots of it - I never understood why one would butter the corn, like they do in the States, as butter overwhelms the delicate sweetness of the young corn kernels.

Ingredients

 4 servings

8-10 corn ears, unpeeled

large pot of water to boil in

salt to season before eating, to taste

Steps

1. 1. Shuck the corn, removing harder outer husks and corn 'hair', and saving the inner more malleable husks for later.

   

2. 2. Cut off bottom of the corn stalk.

   

3. 3. In a large cooking pot, layer the bottom with corn husks, then layer the corn on top in 2-3 layers. Once done, cover with another layer of corn husks and fill the pot with water until the corn is completely covered.

   

4. 4. Bring the water to a boil (c. 15'), and then lower the heat by a notch so that corn is simmering. Add more water if needed so that corn remains covered. Depending of size of the pot and how many layers of corn, it would need to be cooked c. 45'. You will know the corn is done when soft when pierced with a fork.

   

5. 5. You can wash the corn under cold water to cool it off slightly - a standard thing mother do for the kids - and serve warm. We usually let every person add their own salt, to taste. Enjoy!

   
6. 

   6. PS. As i was husking the corn and writing up this recipe, my dad was sitting on the balcony with me and telling me stories of his great-grandmother and corn he ate as a child.

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