Green Corn

Ingredients

• ten ears of corn
• one tablespoonful of salt

Method

1. 1

   Strip the outer husks and silk from the corn, then secure the husks.

2. 2

   Boil water with salt, add corn, and boil for 20-30 minutes.

3. 3

   Serve in husk after removing twine.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 48. The excerpt below is the record exactly as published.

: ten ears of com, one table- spoonful of salt. Strip off the outer husks and turning the fine inner leaves carefully down, remove the silk from about the kernels, when the remaining husk must be again brought I06 VEGETABLES. to cover the ear in its natural fashion, and siecured at the tip end with a piece of twine. Prepare a large saucepan of boiling water into which throw the salt and then the com, laying the ears in the^ fashion of a cob-house, that the water may boil equally through and around all. . The corn must be left to boil twenty-five or thirty minutes, unless very young, when twenty minutes will do. Serve in the husk, having first removed the binding twines, and covered closely with a folded napkin. Notes — Corn may be overdone as well as other vegetables, but by watching when the kernels are swelled to their largest size and the prick of a fork will bring a little puff of steam followed by the shriv- eling of the kernel, no mistake of this kind need be made. An in- stants longer boiling when this point is reached, will cause the small puff of steam generated, to find its own outlet, and the com will shrivel and become watery in consequence. Green corn

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