To Boil Green Indian Corn
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- ears of maize or Indian corn
- water
- butter
- pepper and salt
- toast
Instructions
- Strip away the sheath enclosing the ears of corn and remove the long silken fibres from the tops.
- Put the corn into boiling water salted as for asparagus.
- Boil for about half an hour.
- Drain the corn well.
- Dish the corn on toast and send to table with melted butter.
- Alternatively, free the grains from the cob with a knife and toss with fresh butter, pepper and salt, or serve simply like green peas.