Roasted Corn and Ube is common street food during the rainy season . Nice weather at night. I am quite sure I want to leave this bed. The splatter of the sound of the rain drumming on the roof just brings me close to nature and the wonders of God. Day dreaming a bit.
I like to cook my corn at home. Sometimes it is boiling the corn and at other times it is roasting or using a gridle . I find cooking in the skin in the oven as another interesting option . It allows the corn to retain all its flavor and nutrients. It is also fuss free …no peeling at the beginning, no water .Corn is usually ready in about 15 mins in already heated oven. It’s time to spread the pear.
The way my kids call this combination of pear and corn is Eben n’ Corn. Eben is the name for pear in Efik language. They just found a way to ‘ “Efikinglish” pear and corn .The pear is softened in boiling water for a few minutes and robbed on the corn .
Be sure to buy freshly cut corn from the farm. It is sweeter and tastier within about 6 hours. Any time after that it starts to be less sweet.
Tip:Immediate freezing of the freshly cut corn helps to retain it’s taste.
How to make Roasted Corn at home
- Get a gridle pan and heat up
- Peel the fresh corn and place on the pan
- As soon as the corn starts to brown on the side touching the heat of the pan, you turn
- Turn until all sides of the corn is brown and cooked
- Serve with Ube( native pear) or coconuts.
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