Summer is most definitely here in Hong Kong again. While I loathe the seasonā€™s stifling heat, I am excited by its delicious bounty of summer fruits and produce.
Most people associate summer with things like watermelon, citrus fruit and Mediterranean vegetables such as tomatoes, aubergines and zucchinis. For me, one crop above all others quintessentially conjures sunshine, picnics and warm holiday eating like no other. That item is sweetcorn.
Right now, they are in peak season. In Wan Chaiā€™s busy wet market recently, I found vendors selling large stacks for as little as four for HK$10 (US$1.30). That is crazily cheap! Naturally, I loaded up and had corn all week for breakfast, lunch and even a midnight snack.
I especially like its versatility. You can boil it, grill it, top it with salt and lime ā€“ or cheese and chilli powder. In the microwave, leaving the husk on will allow the corn to steam nicely inside. On the barbecue, the husk protects the flesh from being burned while the charred covering adds a wonderful smokiness.
The most decadent method I have heard is to slow cook it in a butter bath of half butter and half water. Some recipes even suggest using milk instead of water for extra creaminess, but just as many people say that is overkill.
My fondness for sweetcorn harks back to childhood. I recall devouring it on the cob during summer school breaks. I would come home after riding my bike or playing, and mom would prepare a freshly boiled pile on the kitchen counter. It is one of the few vegetables that, as a kid, I would eat as a snack.