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. However, in spite of this difference in quality and color, all kinds of corn used as a vegetable are called green corn and may be prepared in exactly the same ways.

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.

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.

CORN ON THE COB - The simplest way in which to prepare green corn is to cook it on the cob.

To cook corn on the cob, husk the corn, remove the silk from the ears, and place them in a pot. 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.

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.

Select the desired number of ears of green corn, husk them, and remove the silk. Then 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. When the corn is sufficiently cooked, remove from the fire and serve hot.

CORN PULP - To prepare corn pulp, first cut a slit down each row of kernels with a sharp knife, then 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.

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.

CORN SOUFFLÉ - No more delightful corn dish can be prepared than corn soufflé, 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 soufflé always shrinks as it cools.

CORN SOUFFLÉ
(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.

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. To this add the beaten egg, flour, salt, pepper, and baking powder. Drop in tablespoonfuls on a well-greased pan. 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.