Corn for boiling should be full grown but young and tender. When the
grains become yellow it is too old. Strip it of the outside leaves
and the silk, but let the inner leaves remain, as they will keep in
the sweetness. Put it into a large pot with plenty of water, and boil
it rather fast for half an hour. When done, drain off the water, and
remove the leaves.
You may either lay the ears on a large flat dish and send them to table
whole, or broken in half; or you may cut all the corn off the cob, and
serve it up in a deep dish, mixed with butter, pepper and salt.