Japanese sweet corn

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

I’ve mentioned Japanese sweet corn in some of my recipes but it is so special that I want to post an entry exclusively about it.

We first discovered Japanese sweet corn years ago in makeshift stalls along Katipunan Avenue in Quezon City between Ateneo University and Miriam College. From the first time we sampled them, we were hooked. They are now widely available in supermarkets.

Are they imported? I honestly don’t know whether the “Japanese” in the name means they are imported or whether they are locally grown using a strain that was first cultivated in Japan. They are not exactly cheap; they cost about thrice as much as local white corn.

Japanese sweet corn takes 10 minutes to cook my grilling, 10-15 minutes by boiling and 20 minutes by steaming. The kernels are crunchy, not mushy. And the color is a wonderful deep shade of yellow. Perfect as a snack (spread with a little butter and sprinkle with chopped parsley for added depth), as a side dish (especially good with grilled or fried fish, chicken, pork or lamb) or even as a vegetable ingredient in a soup like nilagang baka.

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