How to make Ube and Corn

Ube and Corn

Ube and Corn is usually the most popular street food around May June each year.This fruit also known as African pear is a seasonal food and we always try to have as much of it when in season. It is common to find people in street corners enjoying African pear  and Corn. The corn is then either boiled or roasted and the African pear is also softened in hot water or by the heat of the charcoal for the roast corn.

Ube is largely found in the south east part of Nigeria and has almost the same taste profile as Avocado pear but with a characteristic aroma particularly when freshly harvested.

If I consider all the seasons in Nigeria and the time that it is most difficult to keep body weights down, it is rainy season. Mangoes have barley disappeared and African pear and Corn appears, all of these are my favourites of course.

For today’s recipe I am taking Ube and Corn to a new interesting level. I wanted to have this dish  with some additional flavour all packed into a bowl. When I was done with this dish I realised that it can be served as a starter for a course meal. But for today I simply balanced comfortably in front of the telly and had the most amazing comfort food.

How to make Ube and Corn 

2 pieces Fresh tender Corn

4 pieces Ube

12 table spoon Butter

1/4 teaspoon Yaji (Suya pepper)

1 teaspoon chopped Onion

1/2 teaspoon fresh Scotch Bonnet Pepper (optional)

Salt to taste

 

Method

1. Boil the corn till soft.

2. Boil water and steep the Ube in it till soft.

3. When corn is soft slice off the kernel with a knife when the corn is warm enough to handle.

4. Mix the corn with the butter, yaji, onion and pepper and a little salt if the butter is unsalted.

5. Slit each soften pear around the middle but do not cut through the seed. Gently pull out the flesh from the seeds.

6. Serve the buttered Corn  with the Ube. keep the dish warm.