- 6 ears of young sweet corn, shredded or sliced very thin
- 3-4 cups water
- 2 tablespoons of tapioca starch or corn starch
- 1 1/2 cup of sugar
- Clean the corn well before shredding or thinly slicing it. Put
the corn in a medium sauce pan, add water and sugar, bring to boil then simmer for 4-5
- Dissolve corn starch in 1/4 cup of water, add to the
corn-sugar syrup. Stir constantly until the syrup is clear. Season to taste if it's not
sweet, add a little more sugar.
Ladle in small serving bowls. Serve at room temperature.
- Serves 8-l0