6 ears corn, shucked and cut in half crosswise
2 Tbsp. unsalted butter
Pinch of kosher salt, plus more to taste
¼ cup grated Parmesan cheese
Freshly ground black pepper to taste
• Over a large bowl, grate the corn off the cobs with a box grater, collecting the juices along with the kernels. Discard the cobs.
• In a medium saucepan over medium heat, melt the butter then add the corn and a generous pinch of salt. Reduce the heat to low and simmer, stirring frequently, until thickened, about 3 minutes.
• Remove from heat. Add the Parmesan, the salt and pepper to taste and a drizzle of olive oil.