A corn vendor in Northern India. I actually miss the sweet corn I used to eat in Quebec. In India, the street corn is tough and chewy.
This image marks a departure from my usual photographic style. I am trying to find new angles that bring a unique perspective to a scene. For instance, here the corn is given more significance than the vendor, who appears vague or indistinct.
douter wrote:
An interesting take on the matter, Charley, I can't quite reckon the position of the vendor to the corn.
What is that corn slathered in?
Douglas
Douglas, he was behind a counter sitting on a very short chair. I think it's oil. All I know is that I tasted the corn once, and chewed on it for over half an hour. Also the oil is sometimes suspect, and one can end up with a problem if it is rancid.
Expanding your horizons Charles..I like that brother!
I prefer corn "scortched" versus boiled. The corn's sugar becomes more prominent!
Was this "sweet corn" or "horse corn" as we called it in Iowa?
Horse corn was a hybrid sweet and feed corn that was mainly grown for feed but is very good in a corn chowder because it is more "tough" and can take repeated cookings and stay solid.
Dan
Danpbphoto wrote:
Expanding your horizons Charles..I like that brother!
I prefer corn "scortched" versus boiled. The corns sugar becomes more prominent!
Was this "sweet corn" or "horse corn" as we called it in Iowa?
Horse corn was a hybrid sweet and feed corn that was mainly grown for feed but is very good in a corn chowder because it is more "tough" and can take repeated cookings and stay solid.
Dan
Dan, it must be horse corn. Actually, I think this corn is scorched, because I don't remember any oil or water in the pot. You can spend a lot of your free time chewing on this corn.
charley5 wrote:
Dan, it must be horse corn. Actually, I think this corn is scorched, because I don't remember any oil or water in the pot. You can spend a lot of your free time chewing on this corn.
-Charles
Scorching /roasting does bring out the corn's sugar better than boiling.
A late Fall event around here are "corn roasts"! Yummo!
Dan
Danpbphoto wrote:
Scorching /roasting does bring out the corn's sugar better than boiling.
A late Fall event around here are "corn roasts"! Yummo!
Dan
Well, I hope to once again taste Quebec sweet corn some time in the future. It is the only food I actually miss here in India. Just your mention of corn roasts makes my mouth water!
charley5 wrote:
Well, I hope to once again taste Quebec sweet corn some time in the future. It is the only food I actually miss here in India. Just your mention of corn roasts makes my mouth water!
-Charles
Do you have access to a small plot of dirt? Barter with a local farmer. He gives you a plot of dirt and you repay him with fresh corn. India's climate might allow you to grow your own sweet corn at any time of the year. Very easy!
Dan
Danpbphoto wrote:
Do you have access to a small plot of dirt? Barter with a local farmer. He gives you a plot of dirt and you repay him with fresh corn. India's climate might allow you to grow your own sweet corn at any time of the year. Very easy!
Dan
Fantastic idea, Dan. There are actually two growing seasons here. The problem is that there are a lot of pests as well.
charley5 wrote:
Fantastic idea, Dan. There are actually two growing seasons here. The problem is that there are a lot of pests as well.
-Charles
Yes Charles and I believe the "4 legged" kind will be the worse!
We have "scarecrows" back here to "attempt" to scare off birds and other creatures that enjoy sweetcorn as much as humans!
Good luck!
Dan
charley5 wrote:
Douglas, he was behind a counter sitting on a very short chair. I think it's oil. All I know is that I tasted the corn once, and chewed on it for over half an hour. Also the oil is sometimes suspect, and one can end up with a problem if it is rancid.
-Charles
Douglas, Charles
A couple of things. First things first, you need to know how to identify a fresh corn vs something that has aged. Fresh corn will not be chewy. Those vendors are street smart and trick you by selling aged corn. Secondly, the corn is grilled on coal (normally). Lastly, the "oil" part - it is predominantly north Indian style. It is a mix of lemon juice with some spices and probably some melted butter/clarified butter. In the south, it is most likely a paste made out of green chilies and other herbs with lemon juice.
They both have different tastes, but my preference is for the one from the South.
Sreedhar.
A couple of things. First things first, you need to know how to identify a fresh corn vs something that has aged. Fresh corn will not be chewy. Those vendors are street smart and trick you by selling aged corn. Secondly, the corn is grilled on coal (normally). Lastly, the "oil" part - it is predominantly north Indian style. It is a mix of lemon juice with some spices and probably some melted butter/clarified butter. In the south, it is most likely a paste made out of green chilies and other herbs with lemon juice.
They both have different tastes, but my preference is for the one from the South.
Sreedhar....Show more →
Thanks, Sreedhar for that useful piece of information. I shall be more careful next time regarding the freshness of the corn.
