I know that I just recently did a corn post. But this one is just too good to not post.
Seriously. Too good.
Besides, it is nearing the end of the summer. Corn is well stocked in the farmers market. People are still lighting up the BBQ’s and having gatherings around the fire.
So, there is still time for another corn recipe.
Bal Al is the Farsi word for corn. I say it is the Farsi word for yummy.
Really the only thing to say about this is that I wish someone had taught someone in my family this way of making corn when I was a child… because it is the best roasted corn I have ever had. And, I would almost bet, it will be yours, too.
This isn’t even a recipe. It is a technique.
But, more importantly, it is a gathering of friends and family. We all stand around the grill watching it crisp up. ”Oohing” and “aahing” as the sparks fly when the fire is being fanned.
Waiting for the charred kernels to be just right for the corn to come off the grill.
We make small talk, we laugh.. but really we are watching for the corn to reach the perfect shade of char, which means it is done.
And, mind you, this is the preamble to the meal. The feast is still being prepared inside of rice and stews with tomatoes and eggplants, lentils and potatoes, lavash, and more.
This is the appetizer!
And then the moment comes when the corn is cooked through… and the simplest thing happens that takes roast corn from an eight to an off the charts TWELVE!
It is dunked into a salt water bath.
A simple mixture of salt and water mixed in a bowl. You place the cob in the water, it rinses off any charcoal bits…
gives it the most delicate all over seasoning of salt.
It really amazes me that something so simple is not more commonplace.
The corn is still piping hot as you eat it. So juicy and fresh and crisp and salty. And then for the next five minutes…
there is no talking…
just the sound of people enjoying the taste of their corn. Then, the sound of more corn hitting the water…
which is the sound of seconds! Or, even thirds!