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MEALS THAT HEAL

Try this corn-ucopia

PHOTO: K.K. MUSTAFAH

THE RIGHT SEASON Corn tastes best in summer

Corn is an iconic symbol of both summertime BBQ fun and a night out at the movies. To enjoy maximum flavour, purchase the corn on the day you are going to cook it since it has a tendency to lose its flavour rapidly. Store the corn in a plastic bag in the refrigerator. Do not remove its husk since this will protect its flavour. To prepare whole ears for freezing, blanch them first for seven to 11 minutes depending upon their size. If you just want to freeze the kernels, first blanch the ears for about five minutes and then cut the kernels off the cob at about three-quarters of their depths. Whole corn-on-the- cob will keep for up to one year, while the kernels can be frozen for two to three months.

Now, for a recipe.

Ingredients:

Bacon, diced: 3 slices

Minced onion: 3 tbsp

Diced potatoes: two-and-a-half cups

Celery, finely chopped: half cup

Carrot, finely chopped: half cup

Boiling water: 1 cup

Salt: one-and-a-half tsp

Ground black pepper: one-eighth tsp

Cream-style corn: 2 cups

Corn kernels, frozen: 1 cup

Milk: 2 cups

Method: Cook the diced bacon until it begins to brown; add onion and sauté until the onion is tender. Add the potatoes, celery, carrot and boiling water. Cover and cook for 10 minutes, or until the potatoes are tender. Stir occasionally. Add salt, pepper, corn and milk. Bring just to the boil. Serve immediately. Serves 4 to 6.

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