Cooked Corn on the Cob

The simplest way in which to prepare sweet (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 boil for about 5 minutes. Remove from the water, and serve at once.

In eating cooked corn on the cob, most peeople like to dress it with butter, pepper, and salt.

Skewers or corn holders are available to hold the ear while eating, which are thrust into the ends of the cob and allow users to eat corn on the cob without burning the fingers or getting butter and juice on the hands.

Real Cooking

Did You Know?
White corn has a mild flavor, but yellow corn is sometimes preferred to it, because foods made from the yellow variety have a more decided flavor.

The two principal varieties of field corn, when prepared as cereal food for people, are hominy and corn meal. 

Green corn or young sweet corn is not grown in such large quantities as field corn and it is generally used for food before it is mature and is considered as a vegetable.

Pop corn, when sufficiently dry, swells and bursts upon being heated. It is used more as a confection than as a staple article of food.