Take your ears and steam them in hot water for a few minutes to set the milk. Cut the corn from the cob. Mix four parts corn with one part pure salt. Put in crock, weight down with dish, cover with cloth. Set in cool place. Let work 3 to 5 weeks. Remove as much as you need. Freshen it with a soaking in cold water. Do it over and over until corn tastes sweet. Cook until tender, season to taste. Serve with milk and butter.