Hulled Corn
Ingredients
Directions
Soak
Combine the corn and baking soda in a bowl.
Add enough water to cover the corn and let it soak overnight.
Cook
In the morning, bring the corn to a boil in the soaking water.
Boil for about two hours until the hulls can be rubbed off.
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
- Corn
- Is the main ingredient; the soak and boil loosen its hulls so they can be rubbed off.
- Baking soda
- Alkaline agent that loosens the hulls during soaking and boiling, making them easier to remove.
The step that matters
Boil until the hulls can be rubbed off. Boiling in an alkaline solution softens the tough outer hull. Stopping too early leaves hulls stuck, while the corn should stay intact so it is not overcooked to mush.
“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.
You might also like
Green Corn Pudding64 recipes
Cornmeal mush12 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.