Recipes For Cooking Corn

Sweet Corn Recipe

Corn on the cob is thought to be sweeter and better flavored, if it be cooked without disturbing the husk; but, as the removal of the silk and husk is convenient after cooking, it is quite customary to strip down the husk, break the corn from the stem, then remove the silk, replace the husk, tie the end tightly, and let cook in milk and water, half and half, about fifteen minutes after boiling begins. Serve in the husks. The liquid may be used for a corn or mock bisque soup.

Green Corn Custard With Broiled Tomatoes Recipe

Cut corn from young ears to make one cup; add to four eggs, beaten slightly with half a teaspoonful of salt, a dash of paprika, a few drops of onion juice and a cup and a quarter of milk. Bake in buttered moulds in hot water. When firm turn from the moulds and surround with slices of broiled tomatoes. Serve with cream sauce. When green corn is out of season, kornlet may be used. Three fourths cup will be enough.

Kentucky Corn Croquettes Recipe

Grate enough corn to make one quart of pulp; add one pint of cream or milk and cook twenty minutes in a double-boiler. Add two tablespoonfuls, each, of butter and grated cheese, one teaspoonful of salt, one fourth teaspoonful of pepper and two well-beaten eggs. Set aside to cool. When cold form into two-inch squares one inch thick. Egg-and-bread-crumb and fry in hot fat; or bake in the oven until brown. If the mixture be too moist to shape, add a little rolled cracked meal.

Green Corn Fritters Recipe (Mock Oysters)

To one pint of grated corn pulp add enough sifted cracker crumbs to hold the mixture together, also half a teaspoonful of baking-powder with salt and pepper to taste. Drop the mixture from a teaspoon into hot fat, making the fritters the size of an oyster. Fry to a light brown color and drain on soft paper. Serve on a folded napkin.