Corn on the Cob
Ingredients
Directions
Prepare the corn
Remove all the husk from the corn except for one inner layer.
Turn back the husk and remove all the silk.
Replace the husk carefully.
Boil
Boil the corn in salted boiling water for about 10 minutes.
Cut the grains
Cut the grains off the corn with a sharp knife, shaving them off rather than cutting them all at once.
Scrape the cob with the back of the knife to extract any remaining juice.
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.
Explore the science
What each ingredient does
- Corn
- Supplies the sweet kernels and the juice that make up the dish.
The step that matters
Shaving the grains off the cob. Cutting all the rows at once drives the knife into the tough cob, so pieces of cob and uneven kernels get mixed in. Shaving thin layers keeps the kernels whole and tender.
“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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