- 20 ears fresh sweet corn
- 1 cup milk
- ¼ pound butter
- Salt and freshly milled pepper
Remove the kernels from the cobs with a shark knife. Reserve in a non-aluminum pot. With a soup spoon, scrape the milk from the cobs into the pot, over the reserved corn. Add the remaining ingredients and ½ cup water. Place the pot over moderate heat and bring to a boil. Reduce the heat and simmer for 1 hour. Taste for seasoning and serve hot.
Nutritional information is based on 10 servings, and 1/8 teaspoon of added salt per serving.