Smothered Corn
Ingredients
Directions
Prepare
Cut corn from the cob.
Put the corn in a frying pan with a large piece of butter.
Add salt and pepper.
Cook
Cook for twenty minutes, adding no water, stirring occasionally.
The steam will cook it if well covered.
When done, add a few tablespoons of cream if at hand.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Explore the science
What each ingredient does
- Corn (in the method)
- Forms the main body of the dish, cooked gently in its own moisture.
- Butter (in the method)
- Adds fat and richness, helping the corn brown lightly and carry flavour.
The step that matters
Covering the pan while cooking without water. Because no water is added, the corn relies on steam trapped under a well-covered lid to cook through. Lifting the lid lets steam escape and can leave the kernels dry or scorched, so keep the lid on and stir only occasionally.
“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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