Corn--Stewed
Ingredients
Directions
Prepare the corn
If corn is quite old, grate the outside of each ear on a coarse grater and scrape out the remaining pulp with the back of a knife.
When corn is not too old, the nicest way to prepare it is to draw a knife down each row of kernels, then with a large sharp knife cut a thin shaving from each two rows and scrape the pulp from the cob with the back of a knife.
Cook
Cook carefully in an oiled saucepan on a ring or asbestos pad, in a small quantity of water for 8–12 minutes.
Cook the part cut off in boiling water for 5 minutes.
Then add the pulp and cook carefully 5–8 minutes longer.
In Milk: Cook either way in milk in a double boiler for 20–30 minutes, and season as desired.
Season and serve
Add sugar to give the sweetness of young corn, salt, and a little cream, cream sauce or butter.
Season as for grated corn, omitting the sugar if corn is sweet.
Heat, serve.
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
- Two rows
- Corn kernels provide the main body and sweet flavour of the dish.
The step that matters
Cooking the corn gently. Corn pulp can scorch or turn tough and starchy if it boils hard or cooks too long, so keep the heat low and watch the time.
“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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