These are not removed until just before the
corn is to be cooked; so when this vegetable is in the market the husks
are allowed to remain on the ears. The condition of the ears can be
determined by stripping the husks down a little and examining the
kernels. If they are well filled, they may be considered to be in proper
condition; otherwise, they will not be suitable for cooking. No special
care need be given to green corn, provided it is not husked. However,
when it has been husked, it should be cooked at once. In the husking of
corn, all corn silk that is found inside of the husks should be
carefully removed, for this is very annoying in the cooked vegetable and
its presence indicates carelessness.
116. CORN ON THE COB.--The simplest way in which to prepare green corn
is to cook it on the cob. When corn first comes into the market, it is
usually very tender and makes a most satisfactory dish when prepared
in this way.
To cook corn on the cob, husk the corn, remove the silk from the ears,
and place them in a kettle. Pour enough boiling water over them to cover
them well, and add 1 teaspoonful of salt for each quart of water. Boil 5
minutes, remove from the water, and serve at once. In eating corn on the
cob, most persons dress it with butter, pepper, and salt.
[Illustration: FIG. 11]
117. CORN COOKED IN MILK.--Often it is not desired to eat corn on the
cob. When this is the case, it may be cut off the ear and cooked in
various ways. A simple way to prepare it is to cook it with milk and
season it with salt, pepper, and butter, as explained in the
accompanying recipe.
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