Ingredients:

• 6 ears of young sweet corn, shredded or sliced very thin
• 3-4 cups water
• 2 tablespoons of tapioca starch or corn starch
• 1 1/2 cup of sugar
  

Preparations:

• Clean the corn well before shredding or thinly slicing it. Put the corn in a medium sauce pan, add water and sugar, bring to boil then simmer for 4-5 minutes.
• Dissolve corn starch in 1/4 cup of water, add to the corn-sugar syrup. Stir constantly until the syrup is clear. Season to taste if it's not sweet, add a little more sugar.
  Ladle in small serving bowls. Serve at room temperature.
• Serves 8-l0