This section is from the book "Every-Day Dishes And Every-Day Work", by E. E. Kellogg. Also available from Amazon: Larousse Gastronomique.
Select nice fresh ears of tender corn of as nearly equal size as possible. Open the husks and remove all the silk from the corn; replace and tie the husks around the ears with a thread. Put the corn in a hot oven, and bake thirty minutes or until tender. Remove the husks before serving.
Scrape enough corn from the cob (as directed for corn pulp) to make one and a half quarts. Put into a baking-dish, season with salt if desired, add enough milk, part cream if convenient, barely to cover the corn, and bake in a hot oven twenty-five or thirty minutes.
Remove the husks and every thread of the silk fiber. Place in a kettle, the larger ears at the bottom, with sufficient boiling water to nearly cover. Cover with the clean inner husks, and cook from twenty to thirty minutes, according to the age of the corn; too much cooking hardens it, and detracts from its flavor. When the milk has thickened, and a raw taste is no longer apparent, it is sufficiently cooked. Green corn is said to be sweeter if boiled with the inner husks on. For cooking in this way, strip off all outer husks, and remove the silk, tying the inner husk around the ear with a bit of thread, and boil. Remove from the kettle, place in a heated dish, cover with a napkin and serve at once on the cob. Some recommend scoring or splitting the corn by drawing a sharp knife through each row lengthwise. This is a wise precaution against insufficient mastication.
Take six ears of green corn or enough to make a pint of raw pulp; with a sharp knife cut a thin shaving from each row of kernels or score each kernel, and with the back of the knife scrape out the pulp, taking care to leave the hulls on the cob. Heat a cup- and a half of rich milk (part cream is preferable) to boiling, add the corn, cook twenty or thirty minutes; season with salt and a teaspoonful of sugar if desired.
Cut the corn from the cob, and with the back of the knife scrape out all the pulp, being careful to leave the hulls on the cob. Put into a stewpan with half as much water as corn, cover closely, and stew gently until thoroughly cooked, stirring frequently to prevent the corn from sticking to the pan; add cream or milk to make the requisite amount of juice, and season with salt if desired. A teaspoonful of white sugar may be added.
Cold boiled corn cut from the cob and stewed a few minutes, in a little milk makes a very palatable dish.
This may be made by cooking separately until tender equal quantities of shelled beans and corn cut from the cob, and then mixing them; or the beans may be cooked until nearly soft, an equal quantity of shaved corn added, and the whole cooked fifteen or twenty minutes or longer. Season with cream, and salt if desired.