Cut the corn off the cob, taking care not to bring off any of the husk with it and to have the grains as separate as possible. Fry in a little butter—just enough to keep it from sticking to the pan; stir very often. When nicely browned, add salt and pepper and a little rich cream. Do not set it near the stove after the cream is added, as it will be apt to turn. This makes a nice dinner or breakfast dish.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)