In Palermo, during the summer, one of the most famous symbols of the street food of the capital is the boiled corn. In our dialect, we call it “pullànca” or “pullanchìalla” but sometimes Italianized into “pollànca” or “pollanchélla”.
So, during the summer season, it is very easy to see street vendors in different parts of the city selling corn for only 1€ and besides in the city it is very common to see the same vendors along the beaches like Mondello, covering several miles during the day looking for buyers.
Personally, I am very fond of this typical food because of the many nostalgic memories I carry with me. For instance, one of all, is the memory of my grandfather who often, returning from the fruit and vegetable market, brought home many corns that he then cooked for us to eat.
The preparation is almost trivial because you only need to clean the corncobs from their outer leaves, remove all the filaments, and then boil them in salted water for the necessary time. As simple as they are special.
Related recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 3 Hours
- Preparation time: 50 Minutes
- Portions: 10
- Cooking methods: Boiling
- Cuisine: Italian Regional
- Seasonality: Summer
Ingredients
For the boiled corn (Pullànche)
- 10 corncobs
- as needed water
- 2 tablespoons salt
Tools
- Pot
- Knife
- Cutting Board
Steps
To make the boiled corn (Pullànche)
First, obtain the corncobs from a market. Be careful to choose local corncobs, avoiding those of American origin which would otherwise be too sweet for this type of preparation.
To start, remove all the outer leaves from each corncob and gradually eliminate all the filaments. Place the corncobs on a cutting board one by one and get ready for the next step.
At this point, proceed by removing the base from each corncob, making sure to cut it cleanly using a smooth-edged knife.
To continue, take a pot large enough to hold all the corncobs at your disposal and fill it with water until it covers 3/4 of the height. Add 2 generous tablespoons of salt and once it reaches a boil, add the corncobs.
To finish, let them cook with the lid on for about 30 minutes until the kernels are tender. After this time, let them rest in the pot with the water until the corncobs are warm and ready to be eaten.
Tip!
The more the corncobs rest, the juicier and more flavorful they will be.
FAQ (Frequently Asked Questions)
Can I also use American corncobs?
Yes, but you will have a much sweeter kernel taste compared to the local corncob.
