Strip off the husk and silk. Put into boiling water; cover, and boil ten to fifteen minutes. Do not salt the water, as it hardens the hull.
Cut down through the center of the grains, each row of green corn on the ear and with the back of a knife press out the pulp, leaving the hulls on the ear. To a pint of the pulp add two beaten eggs, one teaspoonful each of butter and salt, a dash of pepper, and enough flour to bind it. Roll it into small cakes, and saute them in butter; or it may be dropped from a spoon into hot fat, making fritters. These may be made of canned corn, in which case use a little milk and sugar.
Turn it into a sieve, and let a little water run over it from the faucet. Put it into a shallow baking dish; add to one can-ful of corn one tablespoonful of butter, one half cupful of cream or milk, one half teaspoonful of salt, and a dash of pepper. Place in the oven to brown the top, and serve in the same dish.
Mix equal parts of corn, cut from the ear, and any kind of beans; boil them separately; then stir them lightly together, and season with butter, salt, and pepper and add a little cream if convenient.