Free the corn from husks and silk; have a kettle of water boiling hard; drop the corn into it and cook ten minutes (or longer if the corn is not young). If a very large number of ears are put into the water they will so reduce the temperature that a longer time will be needed. In no case, however, should the corn be left too long in the water, as overcooking spoils the delicate flavor.
Corn is frequently cut from the cob after it is cooked and served in milk or butter; but by this method much of the flavor and juice of the corn itself is wasted. It is better to cut the corn from the cob before cooking. With a sharp knife cut off the grains, not cutting closely enough to remove any of the woody portion of the skins. Then with a knife press out all the pulp and milk remaining in the cob; add this to the corn; season well with salt, pepper and butter; add a little more milk if the corn is dry; cook, preferably in the oven, for about ten minutes, stirring occasionally. If the oven is not hot, cook over the tire.
To a pint of corn cooked off the cob add a pint of cooked and creamed Lima beans.
6 ears corn 1 cup hot milk ¼ teaspoon salt
½ teaspoon sugar ½ tablespoon butter ½ tablespoon flour
Prepare the corn as for cooking off the cob. Melt the butter; mix well with the flour; add the milk gradually, then the seasoning and corn, and last of all the beaten egg. Pour into a buttered baking dish and bake in a moderate oven for half an hour.