This is a good one…
6 ears fresh corn, husked (about 4 cups kernels)
4 scallions (white and green parts), sliced and seperated
2 Tbsp butter
1/3 cup water
3/4 tsp kosher salt
1/2 cup light cream
1 cup grape tomatoes, halved
Fresh ground black pepper
Can also add fresh herbs like basil or parsley.
Shear the corn kernels with a knife. Transfer the kernals to a bowl. Working over the bowl, run the knife alolng the cobs to press out the milky liquid.
Melt the butter ocer med high heat. Add the scallion whites and cook until softened. Add corn, water, salt, bring to a simmer and cook until tender. Add the cream, bring to a boil and cook uncovered until slightly thickened. Stir in the scallion greens and tomatoes and season with salt and pepper.