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 juke 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

CORN MUFFINS. E. S. CORN OMELET facebooktwittergoogle_plusredditpinterestlinkedinmail