“Corn season is here” was always a delight to hear when my mum would come home with bags and bags of fresh corn. She also came back with pear to accompany the corn and that made it all the more interesting. My cousins would come and visit and we made up songs about corn and pear. In Efik, the african pear is called “eben,” in Igbo, it is called “Ube” someone please help me with the Yoruba name.
Every time I have posted pictures of the african pear on my timeline, I have had people from other African countries message me to say they also have it in their country. Question is why are people not doing much with it? My mum 1Q Food Platter posted a video recently about extracting oil from pear and a lot of us were blown away. We need to challenge ourselves to understand our food and do more with it. I digress!
I decided to share a few more ways I like to enjoy corn during corn season.
Recipes for Corn Season
Butter Milk Corn ( Serves 1)
Ingredients
1 piece of Sweet Corn
2 tablespoons of Butter
1 cup Milk
Salt
Black Pepper
2 cups of water
Method
In a pot of boiling water, place your corn and allow to boil for 5-7 minutes.
Add your butter, milk, salt and black pepper to the water and allow to boil for another 5 minutes
When corn is soft, serve hot.
Garlic Herb Corn ( Serves 1)
Ingredients
1 piece of Sweet Corn
2 tablespoons of Butter
1 cup Milk
Salt
Black Pepper
4 cloves of Garlic
A bunch of Parsley
1 tablespoon of Chopped Onions
1 seasoning cube
2 cups of water
Method
In a pot of boiling water, place your corn and allow to boil for 5-7 minutes.
Add your butter, milk, salt and black pepper to the water and allow to boil for another 5 minutes.
In a little mortar crush your onions, garlic and parsley
Then add your crushed mix and seasoning cube and allow to boil for another three minutes.
When corn is soft serve hot with some of the liquid.
Spicy Corn ( Serves 1)
Ingredients
1 piece of Sweet Corn
2 tablespoons of Butter
1 cup Milk
Salt
Black Pepper
4 cloves of Garlic
A bunch of Parsley
1 tablespoon of Chopped Onions
A seasoning cube
1 scotch bonnet pepper
A tablespoon of suya pepper
1 large sausage
2 large prawns
2 cups of water
Method
In a pot of boiling water, place your corn and allow to boil for 5-7 minutes.
Add your butter, milk, salt and black pepper to the water and allow to boil for another 5 minutes.
In a little mortar crush your onions, garlic, scotch bonnet pepper and parsley.
Then add your crushed mix and seasoning cube and allow to boil for another three minutes.
Add your sausage and prawns allow to cook in the broth for 3 minutes extra.
When corn is soft, add parsley and serve hot with some of the liquid. Sprinkle your suya pepper over the corn for the extra kick in flavour.
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