Grand-mother earlene’s creamed corn recipe

Ingredients

• 6 ears fresh corn
• ½ cup whole milk
• 2 tablespoons salted butter
• 1 teaspoon kosher salt

1. Cut the corn kernels from the cobs and put in a Dutch oven or large saucepan (you’ll have about 4 cups of kernels). Using the back of a knife, scrape the milk of the corncobs into the pot. Add ¼ cup water and cook, stirring occasionally, over medium heat until the corn is just tender, about 20 minutes.
2. Put about 1 cup of the cooked corn in a blender and pulse until smooth (alternatively, you can use an immersion blender to partially blend the corn). Return it to the pot. Stir in the milk and butter and cook, stirring occasionally, until thickened, 5 minutes. Stir in the salt and serve hot.