Wednesday, August 09, 2006

"Corn Kernels with Butter and Cheese"

Corn, also known as “Maize or Maiz”, is a tall cereal grass bearing kernels on large ears, it has many varieties; the principal cereal in Mexico and Central and South America since pre-Columbian times. By perhaps 5000 B.C., the indigenous peoples of southern Mexico first domesticated a wild variety of corn. The earliest corn plants bore only a few kernels on each stalk. By selectively breeding these plants over thousands of years, Native Americans developed a variety of types of domesticated corn which bore large cobs holding hundreds of kernels.

  • 2 kilos of husk removed sweetcorn
  • 2-3 tbsps of light brown sugar
  • A heaping teaspoon of rock salt
  • 2-4 Pandan leaves, tied in a knot
  • Water
  • Margarine or butter
  • Cheddar cheese, finely grated or cheese powder

Here’s how:

In a large thick bottom casserole, place first-four ingredients. Level with water. Cover. Bring to boil. Lower heat to low, then, simmer for 45 minutes to an hour or until tender. Remove corn. Drain well. Reserve corn stock for future use or drink as hot tea.

Using a knife, scrape kernels from the cob. Place in a shallow platter. Cover with cling wrap. Microwave for 4 minutes in medium-high. Remove cling wrap carefully. Top with margarine. Mix , then, sprinkle with cheese. Serve hot.

You can put margarine & cheese in this dish, as much as you like!

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