Salted Corn
Ingredients
Directions
Boil and soak
Boil the corn for 5 minutes.
Remove the corn from the water and soak until fresh.
Desalt and finish
If the corn is still salty, boil it again.
Pour off the water.
Cook the corn in fresh water until tender.
Season to taste.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Corn
- Forms the main body of the dish and becomes sweet and tender when cooked.
- Salt
- Seasons the corn, and the repeated water changes draw out excess salt.
The step that matters
Checking for saltiness before the final boil. Salt dissolves into the cooking water and is absorbed by the kernels, so the corn stays salty until it is soaked and reboiled in fresh water. Tasting before the final seasoning prevents over-salting or an unpleasantly salty result.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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