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Hulled Corn

Uses lye; ensure proper handling and rinsing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Hulled Corn

Why it works: Corn and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Hulled Corn

Ingredients

Directions

  1. Boil the corn in strong lye for about 1.5 hours until the hulls loosen.

  2. Test a few kernels by rubbing them; if the hulls come off, remove the corn from the fire.

  3. Wash the corn in several waters to remove the hulls and lye.

  4. Return the corn to a clean kettle with plenty of cold water and season with salt.

  5. Cook for 5 to 6 hours until tender.

  6. Skim out the corn and serve warm or cold with milk or cream.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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