7 3/4 oz. can salmon
2 c. fresh corn, cut off cob (3 ears)
3/4 c. coarse cracker crumbs
1 c. milk and salmon liquid
1 tsp. minced fresh onion
1 tsp. salt
1/4 tsp. black pepper
4 tbsp. butter

Drain and flake salmon; save liquid. Place layer of salmon in buttered 1 quart casserole. Top with layer of corn and 1/4 cup cracker crumbs. Repeat layers using remaining portions of salmon and corn. Mix together milk and salmon liquid, onion, salt, pepper, and 2 tablespoons butter. Heat and pour over top of corn mixture. Melt remaining butter and mix with remainder of cracker crumbs; sprinkle over top. Bake in moderate oven (350 degrees) 50 minutes or until browned. Makes 6 servings.