Salt Corn
Ingredients
Directions
Prepare
Husk the ears of corn and remove the silk.
Cook the corn in boiling water for about 10 minutes to set the milk.
Cut and salt
Cut the corn off the cob with a sharp knife.
Weigh the corn and pack it in layers with ¼ of its weight in fine salt.
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
- Ears of corn
- Provide the kernels, whose milky juice and starch give the dish its body and sweetness.
- Fine salt
- Draws out moisture and seasons the corn as it cures in layers.
The step that matters
Cook the corn in boiling water for about 10 minutes to set the milk.. Heating the kernels briefly coagulates their milky juice and softens the starch so the texture sets. Cooking too long can make the corn tough and dull the sweet flavour.
“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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