During the summer season, mais is abundant in the Philippines.
I've been oriented that the best tasting mais is a freshly picked one. Right after harvesting mais, you better cook it right away in order for you to enjoy its sweetest taste. Mais will slowly lost its taste after a day or two. What more if it will last for several days unattended?
I have been buying nilagang mais when my appetite calls for it. In the city, one cannot really tell if he is buying a newly picked nilagang mais or it has already aged for several days before it is cooked. And the proof can only be determined upon eating. If one is particular how a newly picked mais tastes like, then, no amount of salt and margarine can ever replace its original taste.
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