To Boil Green Indian Corn

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 30 min Total: 30 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (10)
  1. Strip away the sheath which encloses the corn ears.
  2. Take off the long silken fibres from the tops.
  3. Put the corn into boiling water salted as for asparagus.
  4. Boil it for about half an hour.
  5. Drain it well.
  6. Dish it on a toast.
  7. Send it to table with melted butter.
Alternative Serving Suggestion
  1. Free the grains from the corn-stalks with a knife.
  2. Toss the grains up with a slice of fresh butter and some pepper and salt.
  3. Alternatively, serve the grains simply like green peas.
Original Text
TO BOIL GREEN INDIAN CORN. When still quite green and tender, the ears of maize or Indian corn are very good boiled and served as a vegetable; and as they will not ripen well in this country unless the summer be unusually warm and favourable, it is an advantageous mode of turning them to account. Strip away the sheath which encloses them, and take off the long silken fibres from the tops; put the corn into boiling water salted as for asparagus, and boil it for about half an hour. Drain it well, dish it on a toast, and send it to table with melted butter. The Americans, who have it served commonly at their tables, use it when more fully grown than we have recommended, and boil it without removing the inner leaves of the sheath; but it is sweeter and more delicate before it has reached so advanced a state. The grains may be freed from the corn-stalks with a knife, and tossed up with a slice of fresh butter and some pepper and salt, or served simply like green peas. Other modes of dressing the young maize will readily suggest themselves to an intelligent cook, and our space will not permit us to enumerate them. 25 to 30 minutes.
Notes
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