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Green Corn, Boiled

Boiled green corn, cooked in water without salt, served in a napkin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Green Corn, Boiled

Ingredients

Directions

Prepare the corn

  1. To boil without husk, remove the outer covering and silk completely.

  2. To boil with husk, strip off outer leaves, turn back 2-3 innermost leaves, remove silk, and re-cover the ear, tying it with thread.

Boil and serve

  1. Place the corn in a pot and cover with boiling water; do not add salt.

  2. If using tender corn, simmer for 15 minutes; for old corn, simmer for 30 minutes.

  3. Once cooked, remove from heat and place on a napkin in a flat dish, covering the corn with the napkin.

  4. If boiled in husk, drain well, break each cob from the stem, and serve in the napkin without removing the husks.

Recipe from a historical cookbook (Internet Archive).

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 corn
The main ingredient; tender corn cooks in about 15 minutes, older corn needs about 30.

“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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