113. The seeds of the maize plant, or Indian corn, especially the
variety known as _sweet corn_, are eaten as a vegetable when they are
immature. They grow on a woody cob, and when they are green they are
soft and milky; but when they become ripe they are hard and are then
ground as grain. Many varieties of sweet corn are used, but some are
better in quality than others. In some varieties, the kernels, or seeds,
are yellow, while in others they are white; also, some of them are
suitable for use early in the summer, while others come later in the
season. However, in spite of this difference in quality, color, and
season, all kinds of corn used as a vegetable are called _green corn_
and may be prepared in exactly the same ways.
114. The food value of corn, which is very high, even exceeding that of
Irish potatoes, is due principally to the carbohydrate it contains. This
food substance is in the form of sugar in the green kernels, but as they
mature it changes to starch. The food value of the dry grain is
therefore higher, and the carbohydrate is in a different form.
When the contents of the kernels is still in the liquid form, the corn
is said to be at the _milk stage_, and is generally considered to be too
young for table use. On the other hand, when the liquid in the kernels
has become thickened, the corn, which is then at the _dough stage_, is
thought to be too old for use as a vegetable. To be ideal for culinary
purposes, it should be just between the milk and dough stages. Then, if
it is in good condition, a most satisfactory vegetable is the result.
115. The ear on which the corn kernels grow is entirely encased in
several layers of husks. These are not removed until just before the
corn is to be cooked; so when this vegetable is in the market the husks
are allowed to remain on the ears. The condition of the ears can be
determined by stripping the husks down a little and examining the
kernels. If they are well filled, they may be considered to be in proper
condition; otherwise, they will not be suitable for cooking. No special
care need be given to green corn, provided it is not husked. However,
when it has been husked, it should be cooked at once. In the husking of
corn, all corn silk that is found inside of the husks should be
carefully removed, for this is very annoying in the cooked vegetable and
its presence indicates carelessness.
116. CORN ON THE COB.--The simplest way in which to prepare 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 add 1 teaspoonful of salt for each quart of water. Boil 5
minutes, remove from the water, and serve at once. In eating corn on the
cob, most persons dress it with butter, pepper, and salt.
[Illustration: FIG. 11]
117. CORN COOKED IN MILK.--Often it is not desired to eat corn on the
cob. When this is the case, it may be cut off the ear and cooked in
various ways. A simple way to prepare it is to cook it with milk and
season it with salt, pepper, and butter, as explained in the
accompanying recipe.
Select the desired number of ears of green corn, husk them, and remove
the silk. Then, as shown in Fig. 11, cut the corn from the cob with a
sharp knife, grasping the ear by the larger end and cutting upwards.
After cutting off the kernels, scrape the ears so that nothing edible
will be wasted, drawing the knife downwards. Put the corn into a
saucepan, add milk until the corn is nearly covered, and season with
salt, pepper, and a little butter. Allow the corn to simmer for about 10
minutes, stirring frequently to prevent the milk from sticking to the
bottom of the pan and scorching. No difficulty will be experienced in
the preparation of this dish if a double boiler is used, but longer
cooking will be required. When the corn is sufficiently cooked, remove
from the fire and serve hot.
[Illustration: FIG. 12] 118. CORN PULP.--Some persons are unable to
digest the coarse hulls of green corn, but can eat the corn if the hulls
are removed. Such persons need not be deprived of the delights of this
vegetable, for it may be prepared in the form of pulp, which will not
disagree with them.
To prepare corn pulp, first cut a slit down each row of kernels with a
sharp knife as shown in Fig. 12; then, in the manner shown in Fig. 13,
scrape out the contents of the kernels with the dull edge of the knife,
drawing the knife downwards. When all the pulp has been removed, season
it with salt, pepper, and butter, and heat it thoroughly in a double
boiler. Serve hot.
[Illustration: FIG. 13]
If it is not desirable to serve the corn pulp in this manner, it may be
used in various ways, as the following recipes indicate. A good
substitute for corn pulp is canned corn, but this must be chopped in
order to break up the hulls.
119. CORN SOUFFLE.--No more delightful corn dish can be prepared than
corn souffle, for in addition to its being appetizing and nutritious, it
is extremely dainty. It may be cooked in a baking dish, but it is more
attractive when baked in individual baking dishes. A point to remember
about its preparation is that it should be served immediately upon being
taken from the oven, for souffle always shrinks as it cools.
CORN SOUFFLE
(Sufficient to Serve Six)
2 c. green corn pulp
1 tsp. salt
Dash of pepper
2 Tb. melted butter
2 Tb. flour
1/4 c. milk
2 eggs
Mix the corn pulp, salt, pepper, and melted butter, stir in the flour,
and add the milk. Separate the eggs, beat the yolks, and add them to the
mixture. Then beat the whites stiff and fold them in. Pour into a
buttered baking dish or into individual baking dishes, set in a pan of
hot water, and bake until brown. Serve at once.
120. CORN OYSTERS.--Variety can be secured in the use of corn by making
corn oysters. These get their name from the fact that they resemble
oysters in both size and shape. They may be served as a garnish for a
meat dish or as a vegetable dish.
CORN OYSTERS
(Sufficient to Serve Six)
1 c. corn pulp
1 egg
1/4 c. flour
1/2 tsp. salt
Dash of pepper
1/2 tsp. baking powder
Prepare the corn pulp according to the directions given in Art. 118. To
this add the beaten egg, flour, salt, pepper, and baking powder. Drop in
tablespoonfuls on a well-greased griddle. When brown on one side, turn
and brown on the other side. Then fold through the center, doubling one
side over the other. Serve hot.
[Illustration: FIG. 14]
121. CORN FRITTERS.--The popularity of corn fritters, which have corn
pulp as their foundation, is undoubtedly due both to their flavor and to
the variety they afford in the diet. After being fried, corn fritters
should appear as shown in Fig. 14. They may be served plain, but most
persons prefer them with a sauce of some kind or with maple sirup.
CORN FRITTERS
(Sufficient to Serve Six)
2 c. corn pulp, or 1 can corn, chopped
1 c. flour
1 tsp. baking powder
1 tsp. salt
2 eggs
If canned corn is used, drain off the liquid before using it. To the
corn, add the flour, baking powder, and salt. Separate the eggs and stir
in the beaten yolks. Beat the whites stiff and fold them into the
mixture. Drop with a spoon into deep fat, fry until brown, remove from
the fat, and drain on paper. Serve plain, with a desired sauce, or with
maple sirup.