It was corn season and on one fateful evening, my mother (A/N: This woman really needs to start paying me for making her my muse in most of my articles) decided to go out in search of roasted corn and pear or ubé in our dialect. After driving through various streets- seeing as that was where most vendors took up shop as a result of the lockdown of the markets in the state- we came across an elderly woman who took up a small space in front of an electronics/furniture shop. She really didn't stick out like the other sellers nearby but merely looking at her, you could tell that her roasted corn would be nice and without much surprise they were. I love roasted corn, but I always wondered what made them so sweet when the process only involved setting raw corn on a charcoal stove and giving it time to roast. On eating the corn, my mother made an observation, that they reason, why the old lady's corn was tasty, was that she soaked the raw corns in a bowl of saltwater befor...
Just me. Checking vitals, and watching people get cut.