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Corn (boiled corn on the cob)

Erken 1914: fresh corn cobs with the husks on are boiled about half an hour in salted water, covered; the husks are pulled back and the cobs served hot in a napkin with creamed butter, salt, and pepper – one cob per person.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 399 (falt i det fri)

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About the dish

From the chapter 'Root vegetables and greens' in Erken's Stor kokebok (1914). Corn was a novelty in Norwegian cookbooks at the time, and Erken stresses that the cob must be very fresh and 'milky,' that is, with unripe, juicy kernels.

How to make it

  1. 1

    Prepare the cobs

    Use very fresh corn cobs where the kernels are still milky. Remove the stalk, but leave the husks on.

  2. 2

    Boil

    Place the corn in boiling, salted water and boil, covered, for about 30 minutes.

  3. 3

    Arrange

    Pull the husks back so they form a kind of handle and expose the cobs. Arrange the cobs whole and piping hot in a napkin.

  4. 4

    Serve

    Serve creamed butter, salt, and pepper alongside. Allow one cob per person.

Changes from the original

Amounts have been set out per person and for 4 people. Units have been modernized; boiling time specified to about 30 minutes (modern corn often needs less). The language of the method has been modernized.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 399) → 1949 (korrekturlest, s. 440)~63% av teksten endretfjernetlagt til
1 kolbe pr. person vand salt rørt smør salt og pepper. ( Mais.) Kolben skal brukes, inden kjernerne begynder at modnes; brukes innen kjernene begynner å mod nes; den maa må være ganske frisk og endnu ennu melket. Stilken fjernes, men bladene blir sittende paa. sit tende på. Maisen sættes settes over ilden varmen i kokende, saltet vand vann og koker under lok lokk ca. ½ 1 time. Naar Når maisen er kokt, trækkes trekkes bladene tilbake, saaledes således at de kan forestille stilker, og kolberne kol bene blottes. De hele kolber anrettes meget varme i serviet. Rørt smør, salt og pepper serveres til. Man beregner 1 kolbe til hver person. serviett.

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Frequently asked questions

How long should the corn cobs boil?
About half an hour in boiling, salted water, covered.
Should the husks be removed before boiling?
No. Only the stalk is removed; the husks stay on during boiling. After boiling, the husks are pulled back so they look like 'handles,' and the cob is exposed.
How do I choose the right corn?
The cob must be very fresh and still milky – it should be used before the kernels begin to mature.
What is served with it, and how much per person?
Creamed butter, salt, and pepper. Figure one cob per person, arranged very hot in a napkin. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 399.

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