Hulled Corn
Ingredients
Directions
Soak and loosen the hulls
Place the hardwood ashes in a bag and add it to a kettle with the corn and enough water to cover it.
Bring to a boil and let it sit overnight.
In the morning, if the hulls do not come off, boil again.
Wash and cook
Once the hulls come off, wash the corn in several waters by hand.
Put the corn into cold or warm milk water and boil until tender, ensuring there is plenty of water to prevent burning.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Dry ripe corn
- Forms the main body of the dish, becoming tender through prolonged cooking.
- Hardwood ashes
- Alkaline solution that loosens the hulls so they can be removed from the kernels.
The step that matters
Keeping enough water in the pot while the corn boils until tender. Corn cooked in too little liquid can scorch on the bottom of the kettle and burn, so the pot needs plenty of water throughout the cooking.
“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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