Granny Foster used to make this buttery treat with the sweetest summer corn. I make mine with corn and squash. She would scrape or “milk” the cobs with the back of a knife to get out all the starchy liquid, thus thickening the cooking liquid without diluting the bright corn flavor.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Shuck 6 ears fresh corn and cut the kernels directly into a bowl. After removing the kernels, hold each stripped cob over the bowl and scrape with the back of a knife to release the juices. Cut 4 fresh basil leaves into thin strips and set aside.
Step 2
Heat 4 tablespoons (1/2 stick) unsalted butter in a heavy skillet over medium heat until foamy. Add the kernels and their juices, rinse the bowl with 1/4 cup water, and add the rinsing liquid to the skillet. Season with sea salt and freshly ground black pepper to taste and cook and stir until the kernels are tender and the liquid thickens, 3 to 4 minutes. Stir in the basil and serve warm.
