• 6 ears of very fresh Vermont corn
• 4 tablespoons Vermont butter
• 1 teaspoon salt
• 1 cup Vermont cream
• Salt
• Chives if you want
Shuck the corn. Cut the corn from the cobs. This may seem intimidating, but it is really easy.
First, cut off one end of the cob so it is flat and can be placed on the counter. Hold the cob in one hand and, using a very sharp knife, cut into two or three rows of kernels all the way to the bottom of the cob. The trick is to not cut too deeply into the cob itself. Just cut the kernels free from the cob. Repeat with all six cobs.
Now you want to get the milky corn juice left on the cob. Take each naked cob and, placing it upright inside a shallow bowl, scrape the cob from top to bottom, extracting the juice. Add this juice and the butter to a medium saucepan and melt over low heat. Then add corn kernels and salt.
Raise heat to medium low and stir occasionally until the corn is just this side of raw. Then add all the cream and simmer until the mixture has reduced a bit and the corn is soft, maybe ten minutes.
Add more cream if necessary. Taste, and add more salt and some pepper if desired and chives if you wish.
Serves 4.