(2730). Corn On The Cob - Boiled (Mais Bouilli En Tige)

Select white and close-grained corn; open the husks without tearing, and remove the silk found between these and the corn; brush over, and close up the husks, tying them at the ends, or remove them entirely from the stalk end, either way being optional, then cut the stalks off straight at both ends. Boil them in water, to which add a quarter as much milk and salt. They take about twenty to twenty-five minutes to cook. Dress in a napkin, serving butter at the same time.

(2731). Corn Cut Up, Succotash And Corn Pancakes (Mais Coupe, "Succotash," Et Crepes De Mais)

Cut-Up Corn

Boil the corn without the leaves the same as for on the cob (No. 2730); split the grains with a knife through the center their entire length; press down forcibly with the back of a knife to extract all the inside parts without the skin; season in a pan with salt, pepper and fresh butter; toss well, and serve very hot in a vegetable dish.

Succotash

Use corn that has been cut the same as in the preceding paragraph, having as much lima beans or string beans. Saute both corn and beans together in butter, adding salt and pepper. The succotash can be thickened with a little velonte sauce ( No. 415), or bechamel sauce (No. 409).

Corn Pancakes

The same preparation as for ordinary unsweetened pancakes, mixing in as much cut-up and chopped corn. Make pancakes a quarter of an inch thick; color well, and serve them very hot.