The corn was absolutely beautiful. The ends were white and faded into a beautiful red. It almost looked like it was for show. Here is a better description on red corn and how it gets its color. While shopping I decided I should ask a produce person how to prepare the corn. They told me to grill it and not to boil it. Well I learned the hard way. Sometimes you should just ask more questions. Lesson learned. LOL
Along with the corn I did steamed broccoli and chicken breasts marinated in Soy VayVeri Very Teriyaki sauce. The corn was taking a while to cook, while everything else was done. At one point it was almost 25 minutes and I didn't want to burn the corn anymore. I took it off and covered it for the steam to cook it through some more. It "seemed" done.
My mom took a bite out of hers first and said it was different. Kind of crunchy and not very sweet. It had a denser texture in the mouth. I took a bite and right away I could tell it wasn't cooked! Now what? Boiling the corn would cook it quicker, although the guy said not too. I didn't want to waste beautiful corn so we stuck it in a pot and finished our meal.
Blisters, ouch ;)
Well... I wish the guy told me why I shouldn't boil it because the beautiful red color it once was, turned into a reddish brown. I didn't take photos because it wasn't pretty! It was something I couldn't stomach to eat because of how it looked. That night my dad actually ate his corn and said it was good. I'm surprised he even touched it because he is rather picky! I tried half the next day and it was sweet but very chewy. It wasn't soft like typical white corn, and definitely had more give to the kernel. Would I buy this again? No! It was just something new to try and interesting. Have you ever had red corn before?
PS: Stay tune for the new KITCHEN!