Hulled Corn
Ingredients
Directions
Boil the desired quantity of corn in white lye until the hull comes off easily.
Continue boiling until the corn is perfectly cooked.
Remove the corn and wash it thoroughly in clean water.
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
What each ingredient does
- Corn
- The main ingredient; boiling in lye loosens the hull and softens the kernels for cooking.
- White ley or lye
- Alkaline solution that loosens the hull so it slips off easily during boiling.
The step that matters
Washing out the lye. Lye is strongly alkaline, so the corn must be washed thoroughly after boiling to remove residual lye before it is eaten. Leftover alkali leaves a bitter, soapy taste and can irritate the mouth and throat.
“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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