Binatog is a popular street food in the Philippines usually peddled from house to house in large metal tins by street vendors. It’s made of boiled white corn kernels topped with freshly-grated coconut, margarine, and salt (or sugar) just before serving.
Although corn is plentiful in the U.S., I haven’t come across the type of corn that’s traditionally used in this dish. Some recipes I’ve found and tried in the past recommend canned hominy but although delicious, it didn’t quite taste like the binatog I remember.Binatog is a very easy snack you can pull together in 30 minutes or less. The only time-consuming part of making this dish is removing the corn kernels from the ears. Although faster and easier, please, please do NOT use a knife as you want to keep the kernels whole and not cut through them. The fastest way I’ve tried is to use a fork, just push the tines between the corn kernels and gently pry them off the cob. In a matter of minutes, you’ll have corn ready for boiling. Enjoy!
(CTTO)
Binatog
- 2 packages (6 ears) boiled white corn
- water
- 2 cups freshly grated coconut
- margarine to taste
- salt or sugar to taste
Instructions
- Using tines of fork, pry corn kernels from cobs.
- In a pot over medium heat, place corn kernels and enough water to cover. Bring to a boil and then lower heat, cover, and cook for about 15 to 20 minutes or until tender. In a colander, drain corn well.
- Divide boiled corn on serving plates. Top with grated coconut, margarine, and salt or sugar to taste.
Pinoy StreetFoods 