Boiled Corn, Roasted Corn - 1 Ingredient; 2 Ways to Enjoy. - Simply Delicious

Boiled corn and Roasted Corn Recipes

In Trinidad we love eating corn – be it in soups, with other vegetables or just by itself. But the two popular ways to eat corn is either boiling or roasting it. When boiling, we like to add local herbs and seasonings, and at times for an added flavour, some people put a piece of pickled pigtail or smoked bone. The fresh corn on the cob boiled together with the seasonings is heavenly (you’ve got to try it).

As for roasted corn on the other hand we enjoy it by placing it directly in the fire. Selected mature cobs are used; turning it frequently to prevent it from burning. This is a national delicacy and it is commonly sold at the roadside or highways where little makeshift stalls are set up. The corn is roasted on an open flame of a coal pot. The slightly burnt, smokey taste of the roast corn is an experience to enjoy.

Here’s boiled corn and roast corn.

BOILED CORN

Water

Corn

Seasoning to taste

3 leaves chadon beni

In a large pot with enough water to hold the amount of corn you want to cook (the water should cover the corn). Bring water to a boil on high heat. Place fresh husked corn ears in boiling water. Add chopped fresh chive and celery for taste. Allow to cook for 3 to 4 minutes. (Please note that fresher corns take less time cook).

Some tips:

Salt toughens sweet corn when added to boiling water. However, a little sugar may be added to the water to boost the flavor.

Sweet corn will retain its sweetness much better if stored in the refrigerator in a plastic bag with its husk (for about 6-12months). Husk could then be removed just before preparing. Therefore, it is best to eat corn as soon as possible after it has been harvested.

The silk on the corn is removed best by using a damp paper towel. Moisten the paper towel. Hold the towel against the cob and move the towel down the cob slowly. The silk will stick to the towel.