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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 399)~82% of the text changedremovedadded
4 stk maiskolber (helt ferske, med bladene på). 2 l vann (til koking). 2 ts 1 kolbe pr. person vand salt (i kokevannet). 75 g rørt smør (til servering). salt og pepper (til servering). Bruk helt ferske maiskolber der kornene ennå er melkeaktige. Fjern stilken, pepper. Kolben skal brukes, inden kjernerne begynder at modnes; den maa være ganske frisk og endnu melket. Stilken fjernes, men la bladene sitte på.. Legg maisen blir sittende paa. Maisen sættes over ilden i kokende, saltet vann vand og kok koker under lokk i lok ca. 30 minutter.. Trekk ½ time. Naar maisen er kokt, trækkes bladene bakover slik tilbake, saaledes at de danner et slags håndtak kan forestille stilker, og kolbene kolberne blottes. Anrett kolbene De hele og glovarme kolber anrettes meget varme i en serviett.. Server rørt serviet. Rørt smør, salt og pepper serveres til. Beregn én Man beregner 1 kolbe per til hver person.

Note on Modernised

Mengder er satt opp per person og for 4 personer. Enheter er modernisert; koketid presisert til ca. 30 minutter (moderne mais trenger ofte kortere tid). Språket i fremgangsmåten er modernisert.

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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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