Steam the ears until tender, then strip them, turn each ear in a flat plate in which there is a sufficiency of melted butter; then place them on a gridiron over a clean coal fire, and turn them until they are well toasted.
Steam the ears until tender, then strip them and cut the corn from the cob; add butter and seasoning to taste; place in hot covered dish; set in steamer until thoroughly heated through and serve very hot.
Select nice full ears; and place in steamer with the husks on. Steam an hour or more until tender then strip the ears; cutting off both ends; heap the corn on a hot shallow dish and set in the oven a minute or two to dry.
In the summer when fresh corn can be had, grate the corn from the cob and mix in proportion of one cupful of grated corn to three well beaten eggs; salt to taste and fry in hot butter by spoonfuls; serve hot. They are much more delicate and delicious than where flour and milk are used. The corn supplies both the milk and flour in its own substance. Grated, or very tender, canned corn can be used in the same way in the winter season.
Chop as fine as possible the contents of one can of corn; add a heaping tablespoonful of butter; season to taste; add one pint of milk; put in baking dish; place in oven and bake until a nice brown.
Cut enough uncooked corn from the cob to fill a pint measure; place in covered sauce pan with a pint of cold milk; let cook until tender; then add two tablespoonfuls of flour smoothly mixed with cold milk. Stir until the mixture thickens; add two tablespoonfuls of butter; set it off to cool.
Beat the yolks of four eggs in a large bowl; beat whites separately to a stiff froth; then mix well with the yolks, add to the warm corn and milk mixture, put into a hot buttered baking dish and brown in quick oven.
Take pieces of bread four inches square and fry a delicate brown in butter; then heap on the bread a large tablespoonful of stewed or canned corn and heat through thoroughly; serve very hot.
Chop finely half a can of corn; stir in bread crumbs until stiff; season with salt and pepper; fill patê shells two thirds full and lay piece of butter size of hickory nut on top of each filling; then pour over each one a tablespoonful of cream; place in oven and bake till delicate brown; serve hot. Very much like oysters.
If creamy dressing is preferred, omit the bread crumbs, and thicken the cream with a little flour and butter before pouring over the corn, use a little more cream to each shell.