While I have no formal training I think I make up for it with creative tastebuds and an adventurous soul that goes sure why not when out of needed ingredients for desired dishes (this comes from numerous kitchen/ingredient ingredient failures).. No.. I don't know if they actually serve street corn in Africa, if you want to figure that out Google it yourself.. I do know though that they do sell street corn in Mexico the land of many corny dishes like tacos, tamales and nachos.. and uhh.. other such corn based recipes..
Anyway, I had a hankering for Mexican street corn a delicious treat smothered in mayonnaise, cheese (cotija or Parmesan) and a sprinkle of chili.. This is where anyone who doesn't have an aversion to mayonnaise should say yum!! It's easy to make and a great side for barbeques or other days where a cob of corn is considered a nice side. I decided it was that kind of diner and I got out my ingredients for this simple but tasty side dish when I realized I have only two of the four ingredients to make this dish. That is when I decided to go with Berbere (purchased from a kick ass spice shop in Seattle). Berbere is a a beautiful African spice that has a certain je ne sais quoi.. Describing it.. is difficult. It's somewhat like a high quality spicy paprika on crack.. layers of flavors like ginger, chili, pepper, and something that hits like a soft touch of anise.. After baking the cob of corn in a sleeping bag of tin foil at 350 deg F for about 30 min (or grilled till done) then I smothered it in mayo and sprinkled it generously in the Berbere.. thus the birth of what I have decided to name African Street corn..
Anyway, I had a hankering for Mexican street corn a delicious treat smothered in mayonnaise, cheese (cotija or Parmesan) and a sprinkle of chili.. This is where anyone who doesn't have an aversion to mayonnaise should say yum!! It's easy to make and a great side for barbeques or other days where a cob of corn is considered a nice side. I decided it was that kind of diner and I got out my ingredients for this simple but tasty side dish when I realized I have only two of the four ingredients to make this dish. That is when I decided to go with Berbere (purchased from a kick ass spice shop in Seattle). Berbere is a a beautiful African spice that has a certain je ne sais quoi.. Describing it.. is difficult. It's somewhat like a high quality spicy paprika on crack.. layers of flavors like ginger, chili, pepper, and something that hits like a soft touch of anise.. After baking the cob of corn in a sleeping bag of tin foil at 350 deg F for about 30 min (or grilled till done) then I smothered it in mayo and sprinkled it generously in the Berbere.. thus the birth of what I have decided to name African Street corn..
i have so many ears to better hear you with my dear...
Yay! More great blog posts! I love corn, will have to try this. Need to hit Seattle apparently... Thanks for all your great posts and happy solstice!
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