Fiery Corn Frenzy

Fiery Corn Frenzy

　　 I remember many years ago, when I ate corn on the cob in the northern mainland, it struck me as bland and tasteless. Yet it’s precisely this kind of corn cob that has now sparked a fiery craze in Hong Kong’s snack market. On the streets and alleys of Mong Kok, there’s always a steaming hot corn stall that never seems to run out of business. Foodies say: the corn frenzy landed here early last year and has now dominated the street snack market.

　　 A snack shop in Kowloon City has introduced a new delicacy — the corn cup. Tender golden corn kernels are thoroughly cooked and served in a small cute cup, drizzled with a rich buttery honey sauce. The corn is refreshingly sweet, and the buttery aroma is intoxicating. Sold for just HK$10 (HK dollars throughout unless otherwise stated), many young people love to grab one and munch on the go. The peanut butter corn cup is also quite unique, with its light brown sauce slightly overpowering the natural sweetness of the corn, yet surprisingly well-balanced in flavor. Priced at HK$8, it’s a hit among corn lovers trying something new. Another shop, “Bean Delight Workshop,” traditionally known for its bean products, is also jumping on the bandwagon with its savory crispy bacon corn cup. Crispy fried bacon bits are piled atop buttery corn kernels, delivering an explosion of meaty flavor that leaves everyone craving another cup. Corn on the cob is a traditional northern staple, but in Hong Kong it’s been given a creative twist and is now called “authentic whole corn.” At one eatery in Mong Kok, chefs take imported American whole corn cobs, brush them with vegetable oil, and roast them on an electric grill until slightly warm. Then they coat the cobs with a special Japanese soy sauce and honey mix, and roast them further until lightly charred. By this time, onlookers witnessing the “live cooking” can already smell the irresistible aroma of “authentic Japanese grilled corn,” and everyone’s mouths start watering, eager to get their hands on a cob to crunch into. The chefs then sprinkle the cobs with sesame seeds, cheese powder, and chili powder — and the “grilled corn” is complete. Each cob is sold for HK$12 and sells out instantly. The chef says that because they’re made to order and supply can’t keep up with demand, business is especially booming, so most customers have to line up. At the “Iron Brother Fast Food” stall in Mong Kok, they’ve directly introduced Taiwan’s grilled corn oven but have updated the cooking method. Because it’s new, this Taiwanese-style corn has garnered a large following. The traditional Taiwanese way is to grill the whole corn cob on an electric stove and then baste it while roasting. “Iron Brother,” however, first boils the corn until it’s 90% cooked, then roasts it on the electric grill before slathering it with a mildly spicy Satay sauce. After about five minutes for the flavors to infuse, it’s ready to eat. Ms. Chan said she’s had grilled corn in Taiwan before, but finds this local improved version even tastier. At HK$10 per cob, she exclaims, “Great value!”

　　 The most elaborate and labor-intensive corn treats are undoubtedly the corn-based processed snacks. A pastry shop in Mong Kok, which opened less than half a year ago, offers corn health buns, corn cakes, and corn cookies — all made from fresh Korean corn ground into powder. The owner says the most special items are the corn buns and corn cookies. The former are golden in color, soft and fragrant on the outside, made from fermented fresh corn powder. They’re big, sweet, and perfect for young men to enjoy. The corn cookies aren’t too dry either — when you bite into them, you’ll find raisins and corn kernels inside, offering a fun and novel texture that elementary school kids absolutely love. Customer Mr. Yeung and his family often visit. He says all the shop’s products are made from plant-based ingredients, with no butter or lard — making them 100% healthy food. A congee and noodle shop has also unprecedentedly launched “corn cheung fun” (rice noodle rolls), incorporating the beloved local cheung fun into a corn-inspired creation. The white, semi-transparent cheung fun is filled with tender yellow corn. Just the look of it is already enticing. The rolls are only taken out from the steaming baskets when ordered, then drizzled with soy sauce, making them irresistibly drool-worthy. Once you try it, you’ll find this new flavor is genuinely delicious.

　　 “Pudding,” known as jelly on the mainland, has also become a new star in the world of corn-based treats. At one bakery, their corn pudding is adorable, shaped like little hearts, delicate and pinkish-golden with a transparent glow. It melts in your mouth, and if you pay close attention, you can even feel tiny corn bits rolling around between your teeth — a uniquely creative treat.