On 7/8/2010 1:44 PM, Dan Abel wrote:
> In article
> >,
> > wrote:
>
>> On Jul 6, 10:20 pm, Nathalie > wrote:
>>> Kate Connally wrote:
>>>> It seems that way. I tried googling it this morning.
>>>> I found reference to corn on the cob done up in a Mexican
>>>> or other fashion but that was being sold in this country
>>>> not in the country associated with the "flavorings". I know
>>>> many countries have corn on the cob but can't find any evidence
>>>> of them actually eating it off the cob the way we do here.
>>>> There a Columbian stew that has chunks of corn on the cob in
>>>> it but I have no idea how they actually eat that when they
>>>> come to it. It seems quite messy to pick it up and eat it
>>>> the way we do corn on the cob, but then how would you be able
>>>> to eat it with a fork and knife? And even if the do pick it
>>>> up and eat it off the cob, it doesn't count since it's not a
>>>> whole ear.
>>>
>>>> Kate
>>>
>>> You 're not. We eat it here in Belgium, boiled, and served with butter
>>> and salt.
>>>

Steamed corn still in the husks is a VERY common street snack all over
S.E. Asia, from Bali to Burma and every country in between. The ear is
much smaller than what one usually sees in the US, and always completely
yellow. But it's quite sweet, even without the US penchant for butter.
In East Asia, (Japan and Korea) you find corn on the cob sold at all
street fairs, dipped in soy sauce! I'd think that corn on the cob is
perhaps the single most popular snack food, along with various nuts.


--
Orpheus99

"A painter paints pictures on canvas. Musicians paint their pictures on
silence." ~Leopold Stokowski