Hulled Corn
Ingredients
Directions
Prepare
Place the corn in a kettle and cover with enough water.
Put the hardwood ashes in a bag and add it to the kettle.
Remove the hulls
Bring to a boil and let it sit overnight.
If the hulls do not come off, boil again.
Once the hulls come off, wash the corn in several waters.
Cook
Put the corn in cold or warm 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, supplying the starch that becomes tender when cooked.
- Hard wood ashes
- Their alkaline solution loosens the tough hulls so they can be rubbed or washed away.
The step that matters
Keep plenty of water in the kettle while the corn boils. As the corn cooks, its starch can thicken the liquid and stick to the bottom of the kettle. Enough water keeps the corn moving and helps prevent scorching, which gives a burnt 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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