The National Cook Book, 9th ed.

by Hannah Mary Peterson

BOILED GREEN CORN.

163. Green corn should always be boiled on the cob, with the inner husks on it. To prepare it turn down the inner husks, cut off the upper end, wash the corn, and replace the husks.

Boil it about half an hour in water salted to the taste. It should be cooked in just enough water to cover it.