4139 The Cooking of Maize

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Heads of maize should be selected very fresh and with their grains still milky in appearance. Cook them on the cob with the outer leaves still attached, either by plain boiling or steaming.

When required for serving whole, turn back the leaves so as to present the cob with the grains uncovered. Arrange on a serviette and serve accompanied with a dish of fresh butter.

To grill maize, place the cobs on a grid in the oven until the grains are fully swollen and golden brown in colour. Remove the grains and present on a serviette or serve as it is on the cob.

To serve maize as a garnish or accompaniment the grains should be removed from the cob when cooked and tossed in butter or cream in exactly the same way as for peas.

When fresh maize is unobtainable, the canned commercial product which is excellent, may be used instead.