Select juicy, milky ears of corn which are not too old. With sharp knife, remove just tops of kernels, then scrape out rest of corn with a downwards stroke of the knife. Be careful not to get any of the cob. Spread on plates or pie tins and place in oven three or four hours to dry. When completely dry, turn into a pail and cover well. When ready to use, soak in warm water three hours, then bring to boiling point and cook two minutes, and serve seasoned with salt, pepper, and butter.