To Hull Corn
Ingredients
Directions
Soak
Combine corn and baking soda in a large bowl.
Add enough water to cover the corn.
Let it soak overnight.
Cook and hull
Boil the corn in the same water 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.
Explore the science
What each ingredient does
- Corn
- The main ingredient; its kernels are softened and hulled through soaking and boiling.
- Baking soda
- Its alkalinity softens the tough outer hulls so they loosen and rub off more easily.
The step that matters
Boil until the hulls can be rubbed off. The alkaline soak loosens the hulls, but the boil does the rest. Stop once the hulls slip off easily, since overcooking can break down the kernels while undercooking leaves the hulls stuck.
“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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