chelsea'srecipes

2 ears corn
2 teaspoons butter
kosher salt
grated Parmigiano Reggiano

1. Clean the corn, removing all husks and threads. Working over a large bowl, grate the kernels off of the cob on the coarse side of a box grater. You will have a very wet coarse pulpy mixture.

2. Melt the butter in a small saucepan over medium heat. Add the grated corn and season with a good pinch of salt. Simmer over low heat, stirring to prevent browning, for about 3 minutes. The mixture is ready when it just begins to thicken and set.

3. Top with some grated Parmigiano Reggiano and/or a poached egg or some sautéed greens.