from Food to Live By by Myra Goodman
Serves 4
8 ears fresh corn, shucked and silk removed
4 tablespoons (½ stick) unsalted butter
1 teaspoon fresh thyme leaves
salt and freshly ground black pepper to taste
Cut the kernels off the corn cobs. You should have at least 4 cups of kernels and their milky liquid. Discard the cobs.
Melt the butter in a medium-size skillet over low heat. Add the corn and its milky liquid. Cook very gently, stirring constantly, until the liquid is reduced and the corn becomes very creamy, 10 to 15 minutes. Do not let the corn come to a simmer.
Stir the thyme into the corn, season it with salt and pepper to taste, and serve immediately.