I love my corn. I’ve been recognized to run once sellers, craving it with such desperation, one might wonder if the cravings are of a extra primal, pregnancy classify.
Regardless of how ‘not-fresh’ these cobs were, the end result is stunning. The perfect balance of herby and creamy flavours. The bridge between coconut and corn this season.
What deliciousness. My fingers and chin drip with sauce… and I’m in some sort of heaven.
Conceivably those aren’t the right words but they communicate quite obviously what happened. I sit on a stool in my kitchen and chew and lick and suck.
Earliest, I boil the corn without salt until chewable for tender doesn’t apply here.
Please judge me pretty :).
I like to chew the kernels off and suck the warm, salty liquid from the core.
Alas, I like fresh and sweet, juicy too.
What I approach is a bit of smoky, and herby, creamy and spicy…some sort of Elotes, done the Nigerian way.
When it is ‘softish’, I salt and leave it to soak in its cooking liquid for a bit.
I defrost a jar of scent leaf dip and combine it with crumbled feta and thin together with coconut cream. I taste, I salt, I ‘chili’…
I turn the cobs to repeat complete.
And then I grill until flecks of black dot kernels.
For smoke, I heat up my grill pan, and grease it lightly.
Instead of soft and sweet, they are firm and starchy. But I pay no heed. I’ll live using it.
It won’t be now. I’ll find recent one day but it won’t be now.
And then I set it aside. To wait.
I’m now on a hunt, for cobs so renewed all they need is a hot dip and long grill.
I ladle the green ‘sauce’ over the top and sprinkle some chili for colour. My ube, pan-grilled too stands guard.
The cobs of corn I have in my possession haven’t travelled well from farm to plate.
While the corn pan-grills, I make the sweet and cream and spice.
I don’t cease until I see the end of the sauce bowl and there’s no corn left.
It isn’t enduring before the corn is done and I put my braiding skills to apply.
Until then, I stay longing…
And then I can repeat this feat.
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