To Boil Indian Corn
Corn for boiling should be full grown, but young and tender, and the grains soft and milky. If its grains are becoming hard and yellow, it is too old for cooking. Strip the ears of their leaves and the silk. Put them into a large pot of boiling water, and boil it rather fast for half an hour or more, in proportion to its size and age. When done, take it up, drain it, dish it under a cover, or napkin, and serve it up hot. Before eating it, rub each ear with salt and pepper, and then spread it with butter. Epicures in corn consider it sweetest when eaten off the cob. And so it is; but before company few persons like to hold an ear of indian corn in their hands, and bite the grains off the cob with their teeth. Therefore, it is more frequently cut off the cob into a dish; mixed with salt, pepper, and butter, and helped with a spoon.
It is said that young green corn will boil sufficiently in ten minutes, (putting it, of course, into a pot of boiling water.) Try it.
Another way.—Having pulled off the silk, boil the corn without removing any but the outside leaves. With the leaves or husk on, it will require a longer time to cook, but is sweeter and more nutritious.