|
|
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.
|
|
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. |
|
