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Ingredients
- 9 ears of corn, husked
- 4 tablespoons unsalted butter
- 1 garlic clove, minced
- 1 teaspoon finely chopped fresh thyme
- Coarse salt
Preparation
Step 1
Grate 6 ears of corn on the large holes of a box grater into a bowl. Carefully slice off kernels from remaining 3 cups using a sharp knife, transfer to bowl. Scrape cobs with back of the blade to extract creamy liquid into bowl.
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, 25-30 minutes. Stir in remaining 3 tablespoons butter until melted. Serve immediately.