Green Corn Boiled

Ingredients

• a dozen ears of corn
• plenty of sweet butter
• pepper
• salt

Method

1. 1

   Remove husk and silk from corn, boil in water for 15-20 minutes, then serve hot with butter, pepper, and salt.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 217. The excerpt below is the record exactly as published.

GREEN CORN BOILED. Choose short, thick ears of fresh green com ; remove all the husk except the inner layer ; strip that down to remove all the silk from the corn and to permit the cutting away of any defective grains, and then replace it, and tie it at the upper end of each ear of corn. Have ready a large pot half full of actually boiling water ; put the corn into it, and boil it steadily for about twenty minutes if the ears are large, or fifteen if they are of medium size ; then take it from the boiling water, remove the strings, and serve it hot at once. If it seems desirable to strip off the inner husk before send- ing it to the table, this must be done very quickly, and the corn covered with a clean napkin to prevent the escape of the heat. Serve with the corn plenty of sweet butter, pepper, and salt. Sometimes the butter, pepper, and salt are mixed by heating them together, and then served in a hot gravy-bowl. The fresher the corn is, the sweeter it is ; it seems to lose its most delicate flavor after it has been gathered a few hours. HOW TO WARM COLD CORN. Cold boiled corn cut from the ear, and mixed with an equal ' quantity of cold potatoes chopped, can be fried with salt, pepper, and butter ; or heated with cold stewed toma- toes, and served on toast. GREEN CORN ROASTED. Husk a dozen ears of com,

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