Corn is in season. Fresh sweet plumb cobs of corn; they are so sweet that I like to eat them raw. Biting into a raw cob, the sweet milky juice squirts at the sides of your mouth and sprinkles on your face. I love corn. I especially like the way we cook corn in Guyana – with coconut milk and fresh herbs. Sigh; wish I could have some now.
Another way I like corn is fire roasted. The smoky char as the sugar in the corn caramelizes and pops as it is roasting offers a heightened flavour of the corn. Each year when corn is in season I try to do different things and something I hadn’t done for a long time is to ‘fry’ corn, or sauté it.
In keeping with the principle of eating seasonally, I managed to get my hands on some locally grown asparagus. These young spears are inherently sweet too. Thinking of the combined colours and how attractive they would look together (yes, I think of food that way too; don’t judge) I decided to
