“We put the pot on the stove as he walked down to the corn patch. Not much was worse than waiting for the water to boil when Daddy got back and had the corn in hand! We all shucked it out on the front porch and Mother would rush a silk-cleaned arm load straight in the house and drop them into the huge pot of boiling water , shut the lid with a great flourish, twist her arm quickly sideways (so she could see her wristwatch) and start timing.
We ate it with butter and salt. We ate it like a typewriter saying “ching” at the end of each row. We ate it like a big spiral. We had small kernels butter-glued to the corners of our mouths as we smiled and proudly added another shaggy cob to the pile in the middle of the table.
That was a whole meal in the summertime. A mountain of steaming sweeter than you can imagine sweet corn and tomatoes. Tomatoes so large and thick they looked like a steak on your plate.” --recollections from summer in Appalachian Ohio
Corn: Losing our genetic diversity
Khao Phoht Piak
Thai Coconut Corn Pudding
Most Thai sweets do not include wheat flour, which make them great for those who are gluten-intolerant.
- 3 cups fresh or frozen corn, thinly sliced
- 2 cups water
- 1 cup sugar
- 1/4 cup tapioca flour
- 1 cup coconut cream (see below)
- 1 1/2 teaspoon salt (sea salt is preferable)
Preparing the dessert:
Bring the water to the boil over medium heat, put in the corn kernals and stir frequently until cooked through. Add the sugar and continue to boil until completely dissolved.
Mix the flour with some water and add to the corn. Continue cooking and stirring regularly until the flour is done, thick and clear; remove from the heat.
Mix the coconut cream and salt together, bring to a boil over low heat, then remove from heat. Serve the sweet corn and top with some of the salted coconut cream.
Recipe from templeofthai.com