Rating: 3.5 stars
16 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0
  • 16 Ratings

Grating corn releases the milky pulp from within the kernels to create a creamy, rich base for this dish -- no milk or cream is added. Whole kernels add texture.

Martha Stewart Living, July 2010

Gallery

Credit: Marcus Nillson

Recipe Summary test

prep:
35 mins
total:
35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grate 6 ears of corn on the large holes of a box grater into a bowl. Carefully slice off kernels from remaining 3 cobs using a sharp knife; transfer to bowl. Scrape cobs with back of the blade to extract creamy liquid into bowl.

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  • Melt 1 tablespoon butter in a medium saucepan over medium heat. Cook garlic until fragrant, about 30 seconds. Stir in corn with liquid, thyme, and 1 1/4 teaspoons salt. Reduce heat to medium-low; cook, covered, stirring often, until corn is tender but still has a slight bite, 25 to 30 minutes. Stir in remaining 3 tablespoons butter until melted. Serve immediately.

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Reviews

16 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0