Description
Corn on the Cob brings sweetness and texture to many African and Caribbean meals. It’s roasted street-side in Ghanaian Kofi Brokeman and served in Jamaican Corn Soup, adding a hearty and comforting touch. Whether boiled, grilled, or steamed, its natural flavour pairs beautifully with bold spices and smoky marinades.
Fun fact: Corn is one of the world’s oldest cultivated crops, first grown over 9,000 years ago in Mexico. Each ear typically has an even number of rows — most often 16 — a fun quirk of its natural design.
