Recipe information
Yield
Servings
Ingredients
8
ears of corn, husked
4
tablespoons unsalted butter (plus more if desired)
Kosher salt
Fresh chives, chopped (for garnish)
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Preparation
Step 1
Using a knife, box grater, or corn stripper, remove kernels and pulp from corn ears over a large pot, taking care not to lose or leave behind any of the juice. Add 2 tablespoons of butter and simmer over a low flame and cook for about 2 hours, stirring occasionally to prevent scorching.
Step 2
When the corn has reached a thick, mashed potato-like consistency, season with kosher salt to taste. Remove from heat and add remaining 2 tablespoons of butter. Garnish with fresh chopped chives.