Remove the husk, and every thread of the silky fibre. Put into boiling water, cover with the clean inner husks, and cook from five to fifteen minutes. Try a kernel, and take up the corn as soon as the milk has thickened and the raw taste is destroyed. Corn, if boiled a long time, is made hard and its flavor impaired.

Green Corn Fritters, Or Mock Oysters

Cut through each row of kernels with the point of a sharp knife. Then with the back of the knife press out the pulp, and leave the hull on the cob. This is better and easier than to shave or grate off the kernels. To one pint of corn pulp add two well-beaten eggs, half a teaspoonful of salt, half a saltspoonful of pepper, and two tablespoonfuls of flour, or just enough to keep the corn and egg together. Do not add milk, as then more flour will be required, and this destroys the flavor of the corn. Fry in small cakes on a buttered griddle, and brown well on each side; or add more flour, and drop by spoonfuls into deep fat. When highly seasoned with salt and pepper, these fritters have the flavor of oysters. Make in the same way with canned corn, finely chopped. Add two tablespoonfuls of milk, as the canned corn is less moist than the fresh.