Free the corn from the husks and silk. Have a kettle of water boiling hard, drop the corn into it, and cook ten minutes. If only a few ears of corn are put in the boiling water, the temperature of the water is not lowered greatly, and the corn will cook in eight minutes. On the other hand, if much corn is put in, the time of cooking must be increased. Surround the corn with a generous amount of boiling water.
Pour the corn into a strainer and let cold water run through it. Put it in a baking dish, and to one can of corn add 2 tablespoons of butter, one-half cup of cream or milk, one-half teaspoon of salt and a pinch of pepper. Mix thoroughly. Put in the oven and bake until a brown crust is formed.
Cut through the center of the grains down each row and press out the pulp. To a pint of pulp, add one tablespoon of butter, a teaspoon of salt, pinch of pepper and enough flour to bind it. Mold into small cakes, and saute in butter; or drop by the spoonful into hot oil.
1 can corn
1 tablespoon flour
1 tablespoon butter 1/4 teaspoon salt
I cup milk
Heat the corn. Rub together the salt, butter and flour, add a little of the warm milk, then the remainder. Cook the sauce in a double boiler ten minutes, add to the corn, reheat, and serve.
1/4 cup butter 1/4 cup flour 1/2 teaspoon salt 1 tablespoon sugar
1 pint fresh corn or drained canned corn 1 cup bread crumbs 1/8 cup cream
1/2 cups hot milk
Heat the milk in a double boiler. Mix the butter and flour together, and add the hot milk, stirring meanwhile. Then add the fresh cut corn, salt and sugar. Bring to the boiling point, and turn into baking dish. Cover the top with the bread crumbs, moistened slightly with the cream, and bake fifteen to twenty minutes. A tablespoon of butter may be used instead of the cream.