This is the time for green maize, which can be treated in many ways. The classical American way is “on the cob” with fresh butter and rather messy. It is also served as purée and as “succotash.” But it is also very good as fritters. Remove the maize from the cob and boil it in salted water. Drain it well, mix with a good stiff Béchamel sauce, dry over the fire, let it cool a little and stir in one (or two, according to quantity) yolk of egg. Give the fritters the shape you like, roll them in egg and bread-crumbs, and fry them in very hot deep fat.