Boiled Green Corn

Ingredients

• ears of corn
• salt
• butter
• milk

Method

1. 1

   Remove silk and husk from the corn, place the ears in boiling water.

2. 2

   Cook the corn until no juice flows from the kernels when pressed (usually from 12 to 20 minutes).

3. 3

   Serve whole on a platter.

4. 4

   Corn may also be cooked by cutting through the center of each row of grains, seasoning with salt and pepper, adding a little milk and butter, and allowing to simmer for a few minutes.

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 29. The excerpt below is the record exactly as published.

ears of corn with brown silk. Tear off some of the husk and select those ears that are filled with well-developed kernels, from which milky juice flows when pressed with the thumb. Cook as soon as possible after gathering. BOILED GREEN CORN Remove silk and husk from the corn, place the ears in boiling water. Cook the corn until no juice flows from the kernels when pressed (usually from 12 to 20 minutes). Serve whole on a platter. The platter may be covered with a folded napkin. Corn may also be cooked by cutting through the center of each row of grains, slicing off the tops of the kernels, scraping the pulp thoroughly from the cob, season- ing with salt and pepper, adding a little milk and butter

Cook this with the app: pantry check, scaling, and the assistant.