1. Cut the corn into pieces, put the corn cob in the pot, add water to boil.
2. Put the butter in the pan to melt, pour in low-gluten flour, stir-fry well, put the ham, mushroom, and corn kernels into the pan and stir fry to get the fragrance.
3. Pour the boiled corn cob water into the pot and cook for about ten minutes, then pour in the milk, and continue to cook for five or six minutes, before being out of the pot. Season with salt and black pepper.
4. Put the potatoes, apples, corn and ham together, squeeze the salad, a little salt, and mix well.
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