Grilled corn on the cob is a favorite food both in Taiwan and worldwide. Foreigners may use basic seasonings like salt, pepper and butter, while local vendors have a recipe to satisfy the taste buds of Taiwanese people. Each step in the process counts when preparing grilled corn on the cob. From selecting the variety of corn to the grilling techniques, vendors pay close attention to detail to create a delicious taste.
烤玉米是海內外常見的美食。國外的調味比較簡單，將烤玉米撒點鹽和胡椒，抹點奶油調味。但這滿足不了台灣人的味蕾。烤玉米從玉米品種挑選，再到烤的步驟都有講究，將這道簡單的美食發揮到極致。
cob (n.) 玉米穗軸
Photo” Bookman l 圖片:書林
variety (n.) （植物）品種；種類
The corn varieties that Taiwanese people usually eat have developed and improved through selective breeding and other agricultural techniques. These improvements have been made gradually, starting from the initial introduction of corn varieties from other countries. These include white corn and glutinous corn that are commonly used for grilling. The white corn variety, developed in Tainan, has an ivory-colored kernel with a soft and chewy texture, and was usually grilled and eaten in the past by older people. Today, the widely used variety for grilled corn in Taiwan is glutinous corn, which has a thick skin and a texture similar to sticky rice. The kernels of this variety are white, with some being purple, which adds visual interest to the dish.
台灣人平常吃的玉米，是從外國引進後，經選育等農業技術改良，常用來烤的白玉米和糯玉米也是如此。白玉米為台南地方種，是日治時期引進的品種改良，玉米粒呈象牙白，口感軟Q，是老一輩人常吃的烤玉米。現在的烤玉米以糯玉米最多，皮厚且口感軟糯如糯米為特色，其米粒為白紫雙色，更增視覺效果。
breeding (n.) （植物的）培植；（動物的）飼養
kernel (n.) 玉米粒
The line in front of a stand selling grilled corn at a night market is always long, not just because Taiwanese people love to eat it, but also because preparing a perfectly grilled corn takes time and effort. Vendors will stay in front of charcoals and constantly turn the corns over to ensure even cooking. However, this method may not keep up with the demand of the long line of people waiting for their corn. As a result, some stands have introduced machines that can rotate each cob, achieving a more consistent and efficient grilling process where every kernel of corn is evenly cooked.
夜市的玉米攤前常排著長長的人龍，這不止是因為台灣人愛吃，也是因為光烤一隻玉米需花費不少時間和人力。烤玉米需要時刻顧在烤肉爐前不斷翻面，但這種方法人力無法大量製作應付排隊人潮，於是有的烤玉米攤也引進機器自動旋轉玉米，以讓每一粒玉米粒都能均勻受熱。
rotate (v.) 旋轉，轉動
consistent (adj.) 一致的；一貫的
To enhance the flavor of the grilled corn, some vendors use an iron brush to score the surface of the kernels. This method allows the sauce made with sesame sauce and shacha sauce to seep into the corn and add a savory-sweet taste to it. Some vendors will use more or less sauce to baste the corn to cater to individual tastes, and sprinkle white sesame on the surface of the corn. With so many processes and details involved, it’s no surprise that a simple dish like grilled corn can hold a special place in the hearts of many Taiwanese.
為了讓烤玉米更加美味，有些攤販還會為玉米「刷背」，用鐵刷刷破玉米粒的外皮，讓用芝麻醬和沙茶醬調製的鹹甜醬汁能夠滲入玉米中。有的店家還可以依據喜好選擇塗薄或厚厚一層醬，撒上白芝麻調味。這麼多步驟和細節，也難怪烤玉米這簡單的美味，卻能夠抓住許多台灣人的心。
score (v.) 劃，刻痕於（表面）
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