I like corns but I don’t know too many ways to prepare them: butter grilled, boiled, in salad, in soup, with rice… I don’t really like the butter grilled or simply boiled when you have a whole chunck and need to use your fingers. Plus they often come in bundle of 3 or 4 corns, and for two it’s really too much. So basically I don’t buy corn. Last week on top of the big sweet corns they had fresh baby corns at the farmers market. Baby corns are to me a typical ingredient of Asian food in Western countries, together with square bamboo shoot, glutamate slimmy shinny sauce. So I don’t recall having the opportunity of eating fresh baby corns before. They come with the leaves just like the big ones and are very easy to prepare. For the first try I simply grilled them with new potatoes and pork filet. So that they roast in the juice. They were tender crisp with the typical taste and texture of baby corns. Delicious!!

And now I am in Paris reuniting shortly with the Parisian sister before some Provence cooking postings! Have a nice Sunday!