Boiled Corn
Ingredients
Directions
Soak
Soak the corn in boiling water overnight.
Change the water in the morning.
Boil and clean
Boil the corn for 6 hours.
Rub the corn in several waters until thoroughly clean.
Boil the corn until the hulls are soft.
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
- Forms the starchy body of the dish, and its tough hulls soften as it soaks and boils.
The step that matters
Boil until the hulls are soft. The outer hulls are tough and soften slowly in hot water, so a fixed time may not be enough. Check a kernel by tasting or pressing it rather than relying only on the 6-hour boil, because undercooked hulls stay chewy.
“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.
More boiled corn recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 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.