This section is from the book "Camp Cookery", by Horace Kephart. Also available from Amazon: Camp Cookery.
If you happen to camp near a farm in the "roasting-ear" season, you are in great luck. The quickest way to roast an ear of corn is to cut off the butt of the ear closely, so that the pith of the cob is exposed, ream it out a little,-impale the cob lengthwise on the end of a long hardwood stick, and turn over the coals.
To bake in the ashes: remove one outer husk, stripping off the silk, break off about an inch of the silk end, and twist end of husks tightly down over the broken end. Then bake in the ashes and embers as directed for potatoes. Time, about one hour.
To boil: prepare as above, but tie the ends of husks; this preserves the sweetness of the corn. Put in enough boiling salted water to cover the ears. Boil thirty minutes. Like potatoes, corn is injured by over-boiling. When cooked, cut off the butt and remove the shucks.
Cold boiled corn may be cut from the cob and fried, or mixed with mashed potatoes and fried.