Sweet Corn
Posted by Matt Wilkinson on January 20th, 2010
I believe the memories of food during childhood are savoured forever. I can clearly remember when the local carnies would set up the circus in my home town of Barnsley. They had a van of corn where fifty pence bought you a cob of corn, dripping in butter with salt, more salt and a little white pepper.
Last Saturday at the Collingwood Farmers Market I met the lovely John and Pam Hobson from Jonella farm. From January to April they grow amazing fresh corn at their farm in Cardinia. You can buy it fresh or just as it was in my childhood memory. But it does need just the right amount of salt.
Walking around the market I was pondering how I could use corn on my menu. Whispers in the back of my mind said ‘keep it simple’, so as of next week when we receive our first batch of 150 baby corns in their little sheaf’s it shall go on the bar menu. I’ll serve it with a little pot of clarified butter and three salts to do as you like. The salt types will be smoked, herb and prickly ash.
