Only young and tender corn should be boiled. Have ready a pot of boiling water. Remove the green outside husks and the silk, as far as possible. Put the Corn into the kettle of boiling water, and let it boil rapidly twenty or thirty minutes, if the ears are large. More than this will cause the Corn to lose its sweetness. Serve immediately after removing again all the silk, which easily comes to the surface in boiling. Heap the Corn on a platter, and serve to each person an ear, with a small butter plate of butter, pepper and salt.