The market · Vegetables · The Americas
Sweetcorn
Corn picked for eating fresh — its sugar starts turning to starch the moment it's cut.
sweet · milky
What to do with it
Kenji Hara's Sourdough, 100% ryeSweetcorn would give it depthIbu Sari's Beef rendangSweetcorn would give it depthRosa Ibarra's Clarified milk punch, mezcal and pineappleSweetcorn would give it depthMira Kowalski's Pierogi ruskieSweetcorn would give it depth
MinahasanTinutuanA thick rice porridge full of pumpkin, sweet potato, cassava, corn and greens, with no meat, eaten with smoked fish and dabu-dabu.No one here has made it yetJapaneseMiso ramenThick, wavy noodles in a rich broth seasoned with miso, under stir-fried pork, bean sprouts and cabbage — and in Hokkaido, often sweetcorn and a pat of butter.No one here has made it yetGoanKhatkhateA thick stew of many vegetables and toor dal in coconut, soured with tamarind and sharpened with tirphal — the dish of Goan Hindu festivals.No one here has made it yet
PeruvianCevicheRaw white fish cut into chunks and cured briefly in lime juice with red onion, chilli and salt.No one here has made it yet
PeruvianCevicheRaw white fish cut into chunks and cured briefly in lime juice with red onion, chilli and salt.No one here has made it yet
