Do You Like your Corn Boiled or Roasted?

For many persons, not only in Guyana but around the world Corn is a part of their diets, sometimes making up a larger part of it. But do you know what  Corn really is? Corn is a vegetable, fruit, and grain. You must be wondering how this is remotely possible but it all depends on the way Corn is used. The cobs of Corn are considered vegetables when they are consumed whole. For example, boiled or roasted corncobs are vegetables. Many Guyanese would add this vegetable in soups, especially chicken soup and metemgee. Because Corn seeds come from the ovary of the corn plant, it is known as a fruit as well. However, the kernels of corn are grains that are used to make cereals, corn starch, syrup and corn oil. Theses kernels are also added to fried rice, chowmein, and macaroni. This staple is grown right here in Guyana and can be prepared in many ways. Two of the most beloved are Roast Corn and Boiled Corn.

Boiled Corn – Photo by: Geoff Peters – https://www.flickr.com/photos/gpeters/5178296206

What is Roasted Corn?

As one can guess from the name itself Roast Corns are whole cobs of corn that are grilled or cooked over flames. These vegetables are usually cooked until they are crisp and embodies the smokey flavours of the fire. Roasting cobs of corn brings out the natural sweetness of its kernels, especially when a dab of butter is spread just having taking it off the heat. Roasted Corn is a common Guyanese delight but is eaten all around the world like Brazil, Canada, the United States of America and East Africa. Roast Corn is known as grilled corn and can be found at many carnivals, festivals and is a widely known streetside food. Roast Corn can be used as a side dish, party appetizer or a snack for the hungry. This vegetable is prepared in a simple way by putting it to over fire coals or fire and left to cook. Many Guyanese would toss a few cobs over their fireside after cooking a meal but Roast Corn can be made right on your stove or on a grill.