A tried-and-tested take on a late-summer New England speciality that you’ll devour with glee
If there’s a single ingredient that unites Americans from Cape Horn to Canada, it’s maize. One of the sacred Three Sisters of indigenous north and central American diets, it’s revered as a god in Mesoamerican culture – and treasured in the UK largely as a way to bulk out tuna sandwiches.
Disrespectful, perhaps, but then this is not a plant that was much grown here – for human consumption, at least – until relatively recently, so it’s not surprising that we’re not up to speed with what to do with the stuff, apart from sticking it in a baked potato or burning it on the barbecue. If you’d like to expand your repertoire, this late-summer New England favourite is a great way to extract maximum flavour from each cob, and with minimal risk to your dentistry.
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