Sweetcorn
Every part of sweetcorn may be used. Traditionally, the husked corn is boiled and served "on the cob" with butter, or the kernels are scraped off and cooked. In Mexican cooking, the husks are used to make tamales.
COBS AND KERNELS
Sweetcorn can be boiled or barbecued "on the cob", in which case only the husks and silks are removed, or the kernels can be stripped off and cooked separately.
1. To husk the corn, grasp the leaves and pull them firmly back and off the cob.
2. Pull off the silk. The corn is now ready for cooking whole "on the cob".
3. To strip the kernels, hold the cob stalk-end down. Cut down in smooth strokes.
USING CORN HUSKS
In Mexico, dried corn husks are used to make tamales. Dried corn husks are not available here, so fresh corn husks are used instead. After removing them from the cobs (see step 1), dry them out in the oven at 150°C for about 30 minutes.
1. Press a piece of cornmeal dough into the widest end of each corn husk with your fingers. Spoon a little of the spicy filling on top of it.
2. Wrap the long sides of the corn husk over the filling. Fold over the short ends and then tie the package neatly with kitchen string.
