Period To Boil Indian Corn


2nd Lieutenant
Forum Host
Apr 18, 2019

August is when the corn comes in in New York and there's no better way to eat it than straight off the cob! Early settlers to the Americas saw the native peoples eating corn this way and soon joined in. By early in the nineteenth-century, vendors walked the streets in American cities selling hot corn to passers by. As simple as cooking and serving corn on the cob is, it didn't stop the well known Mrs Leslie from putting a recipe in New Receipts for Cooking, published in Philadelphia in 1854.

TO BOIL INDIAN CORN.- Corn for boiling should be full grown, but young and tender, and the grains soft and milky. If its grain are becoming hard and yellow, it is too old for boiling. Strip the ears of their leaves and the silk. Put them into a large pot of boiling water, and boil it rather fast for half an hour or more, in proportion to its size and age. When done, take it up, drain it, dish it under a cover, or napkin, and serve it up hot. Before eating it, rub each ear with salt and pepper, and then spread it with butter. Epicures in corn consider it sweetest when eaten off the cob. And so it is; but before company few persons like to hold an ear of Indian corn in their hands, and bite the grains off the cob with their teeth. Therefore it is more frequently cut off the cob into a dish; mixed with salt, pepper, and butter, and helped with a spoon.

Recipe source - New Receipts for Cooking by Miss Leslie, available here at
Image source - U.S. Department of Agriculture
May 1, 2015
Upstate N.Y.
A simple way to cook corn on a small scale is to microwave it. No shucking or peeling needed. Just trim the ends so it fits on the microwave glass tray. No more then 4 ears at one time. Cook on high for three and a half to four minutes per ear depending on size. Remove and using a cutting board and stout knife, cut off the stalk end just into the corn itself. Caution, very hot steam, grasp the silk end and shake it down till it starts to slide from the casing. The ear will be free leaving most silk staying with the greens. Very little touch up required. Butter and season to your taste. Enjoy


First Sergeant
Dec 30, 2016
Manassas VA
We get the sweet white corn and the bi-color corn here when it's on sale for 10 /$2. I don't see Silver Queen anymore. I shuck it, bust each ear in half and steam it for about 7-8 minutes in a big pot. Take it out with tongs and onto a big plater then butter and pepper it. We had a corncob scraper we used so my g- grandma could still eat it with her false teeth. That was a long time ago.