Boiled Green Corn
Ingredients
Directions
Prepare
Remove the outer husks from the corn and strip back the inner husk.
Pick out all the silky threads.
Fold back the husks.
Cook and serve
Cook the corn in boiling water for 10 to 20 minutes, depending on the age of the corn.
Add salt during the last half of the cooking time.
Drain well and serve on a platter, covering the corn with a napkin.
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
- Fresh green corn
- Provides the sweet kernels that are the main flavour and texture of the dish.
- Coarse sea salt
- Seasons the kernels; added late so it flavours the corn without slowing its cooking.
The step that matters
Adding salt during the last half of cooking. Salt added to the water early can toughen the outer skin of the kernels and slow softening. Adding it later seasons the corn while keeping the kernels 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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