Corn is one of nature's gifts, wrapped and ready to enjoy. I love peeling back the tasselled husks to discover rows of golden yellow and white pearl-like kernels that prove to be every bit as sweet, tender and succulent as they look. Freshly cooked sweet corn with warm, melted butter seasoned with fresh chilli, sea salt and cracked black pepper. The thought of that combination makes my mouth water and it's one of my Peter's favourite lunches too. Writing about these tasty morsels reminds me of one of my trips to Hungary, where corn is a staple food and the picturesque countryside is dappled with shades of gold given off by fields of maize, sunflowers and wheat. After taking a car ferry from Tihany to Szantod one summer afternoon, we stopped for a picnic and dip at Lake Balaton—the country’s most popular tourist attraction and the biggest lake in central and western Europe. Dressed in swimmers and towels, we were munching on wedges of melon when a man rode up on a bicycle that was not unlike a remnant from the second World War. A plastic basket lined with foil and striped tea towels was firmly strapped to the old bike, and the vessel was filled with freshly cooked cobs of corn! Though sufficiently full from the lush watermelon, we found the corn irresistible—and ate with real gusto, to the delight of the gypsy pedlar, or should I say, peddler (pictured below). Young corn in cream is a popular Hungarian dish—though I dare say the recipe is too rich for my tastes. According to George Lang in The Cuisine of Hungary (Penguin), corn in cream usually served as a vegetable accompaniment for fried chicken. One of the simplest and most delicious ways to prepare young corn is to remove and discard the husks and silks, trim the stem ends and simmer the cobs for 8-10 minutes in a saucepan of water. To barbecue corn, peel back the husk then remove the silk. Wrap the corn in its husks, secure with string and soak in cold water for a minute. Place the corn onto a medium-heat barbecue grill. Cook for 6-10 minutes, turning occasionally, until the kernels are tender. Make up a seasoned butter with fresh chopped chilli, sea salt and ground pepper and spread it over the corn. Use fresh corn kernels in pancakes, salsa and fritters. To remove kernels from cob simply hold the husked and de-silked cob upright with tip pointing down, then slice downwards cutting as close to the corn as possible. You might also enjoy this sweet corn chowder, another of my long-lost reliable and old favourite recipes. SWEET CORN CHOWDER 1-2 tablespoons butter 2 brown onions, chopped 1 clove garlic, chopped 2 large potatoes, peeled and diced 2 large cobs sweet corn, husks and silks removed, washed 4 cups vegetable stock (see below*) sea salt, to taste freshly ground black pepper 1/3 cup full cream milk fresh chives for garnish, chopped Place corn cobs into a saucepan of water. Cover, bring to the boil and simmer for 8 minutes. Remove the corn and allow to cool slightly. *Reserve 4 cups of the corn water for use as stock (add a vegetable stock cube to this). Using a small, sharp vegetable knife, slice the niblets off the cobs. Set aside. Heat the butter or margarine in a stockpot or large saucepan. Add the onions and garlic and saute for 2-3 minutes until soft and golden. Add the potatoes and stock. Bring to the boil, reduce heat, cover and simmer for 10 minutes. Add the corn niblets and simmer for a further 10 minutes or until corn is tender. Allow soup to cool and puree in a blender or kitchen whiz until smooth and creamy. Return to the pan, stir in the milk and season to taste with salt and pepper. Reheat gently and serve in deep bowls, garnished with the chives. This recipe will feed 2-4, depending on individual appetites. The gypsy corn pedlar or peddler... This is such an old photograph (above) and is rather blurry too. I can't remember who took it, but it is the actual pedlar. One last thing, this is where I humbly ask if you kindly please would take a moment to vote for Good Things in the Best Australian Blogs Competition (People's Choice). That is, if you feel my work is worthy, and of course only if you wish to do so. To vote, please click the button below, go to 'Vote here' then 'Next' and find 'G' for Good Things a.k.a. Bizzy Lizzy's Good Things, then tick the box next to my name and submit. Thanks for taking the time to do so. The winner will receive $1,000 in writing courses from the Australian Writers' Centre, which would be rather nice. Tell me dear readers, do you enjoy sweet corn? Perhaps you grow your own? And have you ever purchased something as unusual as freshly cooked corn from a gypsy pedlar?
Lizzy
4/4/2014 12:57:13 pm
Celia, it's so sweet and succulent, isn't it! Do you grow your own? 4/4/2014 12:18:03 pm
I voted! I received the email suggesting I submit my blog from them too but I was too chicken to put my hand up. :) This is definitely your year and I hope you win.
Lizzy
4/4/2014 12:59:03 pm
Hi Maureen, thanks ever so much for voting... you should enter!! What on earth is a hacky sack darling? 5/4/2014 10:48:20 am
It's a fabric bag with sand or beans or seeds inside and you kick it with your foot. Maybe you call it a footbag? :)
Lizzy
5/4/2014 10:54:07 am
Oh. I haven't heard of a foot bag either. I must have lived a sheltered life, Maureen. : ) 4/4/2014 12:22:00 pm
I love corn on the cob! Can't wait until it's corn season here -- still some months away (there's early season corn in the supermarket, but usually that's not very good). Love the peddler!
Lizzy
4/4/2014 12:57:53 pm
Yummy, John, it's worth waiting for the season, isn't it! 5/4/2014 03:00:38 am
I am so confused; I thought you were heading into winter season in Australia but maybe I'm rushing it if you can still get sweet corn?
Lizzy
5/4/2014 10:55:12 am
Hi Barbara, your sweetcorn dinners sound fabulous! I will save that idea for the peak of the corn season... but I love corn, so I can believe how much corn much have been eating. Thanks for stopping by : )
Lizzy
5/4/2014 10:55:53 am
The chowder is delicious... next time I make some I'll take photos! This batch went too fast!
Lizzy
5/4/2014 10:56:24 am
That sounds delicious, Gary! Thanks for stopping by! 4/4/2014 02:07:24 pm
One of my favourite vegetables. I just love corn. I have it growing in my garden at the moment, almost ready to harvest. I shall most definitely try the chowder. Sounds perfect.
Lizzy
5/4/2014 10:57:23 am
Oh my goodness, Jennifer, I'm envious that you're growing it! I must plant some next season. I haven't grown it for years! The chowder recipe is an old one and most likely needs tweaking. It's good, though. 4/4/2014 02:12:54 pm
I didn't know anything about the awards Lizzy. I just checked out the list. Wow, amazing how many there are. I voted for your blog. Good luck.
Lizzy
5/4/2014 10:58:15 am
Thanks so much, Jennifer! Yes, is are an amazing list of blogs among the entries!
Eha
4/4/2014 04:35:45 pm
Sugar!!!! Done and dusted of course :) ! I would never have dreamed there were so many Australian blogs!! Fingers, toes and everything else crossed!!! Should be your year!!!!!! Am not really a 'corn girl' but love your chowder and shall copy!!! But you had me almost in tears when you mentioned Lake Balaton . . .I so remember driving from Budapest to alongside the northern side and in about June-July there were nothing but fields of sunflowers, turning their huge heads towards the sun. Am certain my Hungarian husband thought I was a proper simpleton when I asked for the car to be stopped time and again for me to go 'aah'!! love . . .
Lizzy
5/4/2014 10:59:44 am
Hi Eha! That's probably not half of them, really! Ah, yes, the sunflowers in Hungary are just outstanding! I would have loved to just stop and admire too! Such a sight to behold! xox And thank you for voting. 4/4/2014 04:50:47 pm
I bet chili would taste great in that chowder! I love anything with fresh sweet corn in it. It is definitely NOT the season here, but you have me salivating, Lizzy!
Lizzy
5/4/2014 11:00:18 am
Hi lovely, I bet it would too, actually I should add some next time I make it! Thanks for stopping by xo 4/4/2014 05:48:45 pm
Looks fresh and lovely and yellow! Good luck on the contest! :) ela
Lizzy
5/4/2014 11:00:44 am
And so yummy and sweet! Thank you, Ela : ) 4/4/2014 06:31:28 pm
I love corn and your image is gorgeous. I love the pedlar's outfit, complete with socks and sandals! I don't like creamed corn but I do love corn with fried chicken and corn fritters are a favourite Sunday brunch dish around here xx
Lizzy
5/4/2014 11:02:04 am
Charlie, thank you! Socks and thongs or sandals are almost the uniform in summer in Hungary... I know, it's very 'wog-like' but that's how it is! Fried chicken with corn fritters sounds delicious! xo 5/4/2014 12:31:24 am
Corn is so sweet and delicious indeed Lizzy! Garlic butter, chives and parsley is definitely the way to go- yummo!
Lizzy
5/4/2014 11:02:47 am
Yummy, Bec! All the different flavours of butter sound soooooo good! You've reminded me, I must snip some chives and dry them for winter!
Andrea
5/4/2014 11:00:35 am
The photo of the pedlar really ticked a chord with me, this is a fabulous memory, and even if the photo is faded, it just adds to the sense of history. As I always say, food and connections, and you write about this beautifully!! Have ticked the box!! X
Lizzy
5/4/2014 11:16:43 am
Andrea, thanks so very much for your kind words... and for voting too! The recipe may need tweaking... and, as suggested by Valerie from Canada, some chilli would no doubt be a good addition! Thanks for stopping by xo 5/4/2014 02:27:36 pm
What a coincidence! Today's post is also about chilli and corn :) I love this combination!
Lizzy
6/4/2014 12:34:17 pm
Great minds! : )
Lizzy
6/4/2014 12:34:33 pm
Glenda, thank you so much! 6/4/2014 11:15:16 am
corn season is so short here - maybe because i eat only what my dad grows, i find the shop stuff tasteless. i'm hoping to expand my vegie garden for next summer so i can grow corn, so i can walk out, pick and husk a cob, steam it straight away then smother it in butter! how fabulous.
Lizzy
6/4/2014 12:35:42 pm
Elizabeth, that sounds like a plan! Actually Peter has asked me if we can grow some corn too, but I always thought we didn't have room. Then my friend Maureen proved that you can grow lots in a small space, so I must try it too! 6/4/2014 11:21:48 am
This recipe reminds me of the Indian fun fairs in Leicester, I would relish this combination and suck on the cob itself. X
Lizzy
6/4/2014 12:34:50 pm
Yummy, Deena, it's been so long since I did that! : ) 7/4/2014 02:02:02 pm
What beautiful corny photographs. I love the corn peddlar, and puttin g chilli into seasoned butter to adorn the cob is sensational :)
Lizzy
8/4/2014 04:15:11 pm
Merry, thank so much! I love the corn pedlar too! He really took us by surprise!
Lizzy
23/4/2014 02:24:24 pm
Zsuzsa, thanks ever so much xo Comments are closed.
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Welcome...Üdvözölöm
Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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