Corn — Purple Sticky

Purple Sticky Corn harvested at peak ripeness. Purple sticky corn with dense, chewy kernels and a deep colour that holds through cooking. This is a starchy, substantial ear — closer to what you'd find in Southeast Asian markets than a backyard barbecue. It doesn't eat like sweet corn and it shouldn't. Best steamed whole, grilled until charred, or braised in coconut milk or broth where the kernels slowly take on the flavours around them. A genuinely versatile ingredient once you stop expecting it to be sweet.