During the current season, selling boiled corn has become a key source of income for many families in Cox’s Bazar. Fresh corn, boiled with turmeric and salt, is locally known as “Mokka Gula”—a popular and affordable snack, especially among low-income communities.
People of all ages, from children to the elderly, enjoy this simple yet flavorful treat, which is a common sight in markets and rural areas across the district.
According to local vendors, selling boiled corn sustains the livelihoods of countless families. Thousands of taka worth of corn is sold daily in Cox’s Bazar and surrounding areas.
While corn is typically roasted, ground into flour for making bread, or used as poultry feed in many parts of the country, the exact origins of Mokka Gula—the practice of boiling corn in Cox’s Bazar—remain unclear. However, its widespread popularity continues to thrive.
By Mohammad Morshed
Photo: Mohammad Morshed
