There were two out-of-season sections of sweetcorn in the refrigerator. Feasts of in-season corn, eaten with butter and salt from the cob is one thing, but what should one do with two sections that were supermarket wrapped? I boiled them for 20 minutes and cut the corn from the cob with a sharp knife. The corn was then broken up and put into bowls containing pressed garlic, olive oil, salt, pepper, vinegar and Tabasco. They were ease itself to consume, unlike the rather messy way of chewing off the corn from its cob, when bits are inclined to get stuck between the teeth. I did the same later with mussels that had been bearded, steamed open, and separated from their shells. That, too, was a delicious dish when eaten with crusty bread.
CORN AND GARLIC (MUSSELS, TOO)
You will need:
Corn on the cob (or mussels)
Pepper and salt
Boil the corn on the cob for 20 – 25 minutes and, when cool, hold the cob upright in the middle of a large plate and cut off the corn from its sides with a sharp knife (the thinner the blade the better). Break the corn up with the fingers and combine it with the ingredients already mentioned.