Indian corn: locut. Corn from India is the Quebec name for corn, which the Europeans discovered when they set foot in America and which they named, believing themselves to be in Asia, corn from India.
A “corn roast” is a meeting between friends, at harvest time, to taste, with butter and salt, corn cobs cooked in boiling water over a campfire.
Among the Acadians, leached Indian corn is prepared with dried grains; they are soaked in cold water, then boiled...
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