Steamed Sweet Corns

I was not really a big fan of corns as I thought the taste was a bit too bland for me and sometimes it took me forever to nimble and finish the whole cob of corn. However, I changed my thoughts about corns one day after I tasted the sweetest and the juiciest corn steamed by my mum. Those corns were bought from Cameron Highlands a day earlier. The flesh tasted sweet even when they were uncooked.

I have been staying in Singapore for almost 5 years now and I never really had a chance to buy Cameron Highlands' corns. The ones I normally stumbled upon were either from local Malaysia farm, Thailand or Indonesia. We bought these before but the taste of these corns were never the same.

One fine day about 3 weeks back, we came across a stall which sell the Cameron Highlands' corns in the local wet market. Eventhough they only had 3-4 cobs in the stall, we grabbed everything from them and ever since have been visiting the stall every Sunday morning.

The simplest yet the best way of eating the corns is simply by steaming or boiling them in very hot water for a few minutes.

Ingredients:

(yields 2-3 cob of corns)

2-3 Cob of Corns

2-3 litre Water

2-3 tsp Salt

Toppings (Optional):

Butter (as desired)

Salt (Sprinkle as desired)

Method:

1) Add salt to the water and pour into a wok/ pot. Cover with lid.

2) Bring the water to boiling point.

3) Put the cobs (the leaves & husks still intact) after washing into the boiling water and boil for about 12-13 minutes.

4) Take the corns out and peel away the leaves & husks.

5) Slab a fair amount of butter as desired and sprinkle some salt on the corns.

Results:

Simple & no mess yet filling, satisfying & yummy. I even tried them without the toppings and they still tasted good. Life can be as simple as this. I finished the whole cob within 5 minutes! Yummy.