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.
Continue reading… A tried-and-tested take on a late-summer New England speciality that you’ll devour with gleeIf 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. Continue reading… Soup, American food and drink, Food, Vegetables, Main course, Starter, Summer food and drink
