Boiled Green Corn

Remove the outer husks; strip back the inner ones. Pick out all the silky threads, fold back the husks and cook corn in boiling, salted water from ten to twenty minutes, according to age of corn. Add salt last ten minutes of cooking. Drain well and serve on platter in napkin, folding the corners over the corn.

Green Corn Cooked In Mile

Follow recipe for Boiled Green Corn, using equal parts of skimmed milk and water. Salt the milk and water five minutes before removing corn. Drain; serve in folded napkin.

Roasted Green Corn

Remove the husks and all the silk from freshly gathered sweet corn, preferably Golden Bantam. Brush over lightly with melted butter or bacon fat. Arrange side by side on the broiler and place some distance from the flame in the broiling oven of the gas range. As the kernels brown, turn the ears until evenly browned all over. Brush again with butter, dredge lightly with salt and pepper and serve on a hot platter in the folds of a large napkin.

To Sweeten Green Corn When Boiling

When boiling green corn on the cobs; to supply the natural sweetness lost by evaporation after being pulled from the stalk, add two tablespoons of sugar to the water in which the corn is cooked and a luscious flavor will be developed. Salt should never be added to the water in which corn is boiled as the salt has a tendency to darken and harden the kernels.

Steamed Green Corn On The Cobs

For steaming green corn on the cobs; if possible have the corn freshly gathered. Remove the outer husks, turn back the inner husks and pick off every thread of silk. Turn back the husks in their original place and arrange ears in a steamer. Place over a kettle of boiling water and steam fifteen minutes (twenty minutes if ears are large). Remove from steamer and quickly pull off the husks and arrange ears in a folded napkin on a warm serving platter. Serve at once. This is an ideal way of cooking green corn as nothing is lost in the cooking process.

Corn With Cream

Cut corn from cob while hot. There should be two cups. Turn into saucepan and season with salt, pepper and one teaspoon sugar; add one and one-half tablespoons butter or strained bacon fat and three tablespoons cream; reheat and serve. When cutting corn from cob do not cut so deep that portions of cob are cut off with corn. The better way is to score the kernels lengthwise of the cob, then press out pulp with the back of a silver knife, leaving the hulls on the cob.

Fried Green Corn

Cut the corn from cob, using care that none of the cob is cut with it. Melt butter in a spider, add corn, separate the kernels and stir until corn is delicately browned; use as little butter as possible; strained bacon fat may be used instead of butter; season with salt,pepper and a little rich cream. Do not allow mixture to boil after cream is added. Serve with chicken croquettes.

Stewed Green Corn

Cut the corn from one dozen ears of tender, green corn. Put the corn in a saucepan, add sufficient water to cover; bring to boiling point and cook twenty minutes. There should be very little moisture left. Add one-half cup cream or top milk, one teaspoon sugar, one tablespoon butter and season with pepper and salt. For a change use equal parts of corn and tomatoes; season the same. Tomatoes should be peeled, cut in quarters and seeds scraped out. Cook until tender with the corn.

Green Peppers Stuffed With Green Corn

Cut a slice from the stem ends of the required number of firm, green peppers of uniform size; remove veins and seeds. Score the kernels of tender, sweet corn lengthwise of the cob and press out pulp with the back of knife. Season corn pulp with salt, paprika, a little cream, melted butter and chopped chives. Fill peppers with mixture; cover tops with buttered crumbs. Arrange peppers in a buttered baking dish and bake in a moderate oven until peppers are soft. Two tablespoons of the slices of green pepper finely chopped and sauted in one tablespoon of bacon fat or butter five minutes may be added to corn mixture if desired.

Tomatoes Stuffed With Green Corn

Cut a slice from the stem ends of the required number of firm tomatoes of uniform size; reserve slices. Scoop out pulp and seeds; score the kernels of tender sweet corn lengthwise of cob and press out pulp with back of knife. Sprinkle the inside of tomatoes with a little salt. Season corn pulp with salt, paprika, melted butter, cream and chopped chives or onion juice. Fill tomatoes with mixture, set the slices cut from stem ends in place. Arrange tomatoes in a buttered baking dish and bake in a moderate oven until tomatoes are soft. A green pepper finely chopped and sauted in butter five minutes may be added to the corn if desired.