Name: To Boil Green Indian Corn
Ingredients: a slice of fresh butter

To Boil Green Indian Corn

Boiled green Indian corn is served as a vegetable, boiled in salted water for about half an hour, then drained and served with melted butter.

From an old cookbook · modernised transcription

To Boil Green Indian Corn

Ingredients

a slice of fresh butter

Directions

Strip away the sheath that encloses the ears and remove the long silken fibers from the tops.
Put the corn into boiling water salted as for asparagus.
Boil the corn for about half an hour.
Drain the corn well.
Dish the corn on a toast.
Serve the corn with melted butter.
(Optional) Boil the corn without removing the inner leaves of the sheath if it is more fully grown.
Free the grains from the stalks with a knife, toss them with a slice of fresh butter, pepper, and salt, or serve them like green peas.

By Eliza Acton. Recipe from a historical cookbook (Project Gutenberg).

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): Supplies the sweet kernels, which boiling cooks until tender.
Butter: Melts over the hot corn, adding richness and a smooth coating of fat.

“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.