A great way to use field-fresh corn in late summer!
serves 2–4

4 large ears of corn, shucked with silks removed
2 Tbsp. unsalted butter
2 Tbsp. minced shallot
Salt to taste
3 tsp. minced fresh herbs such as sage, thyme, or chives

Grate the corn on the large holes of a box grater placed in a wide bowl. Set aside.

Melt 1 tablespoon of butter in a saucepan over medium heat and add shallot. Cook, stirring, until shallot is tender and fragrant, about 2 minutes. Add corn and cook for 5 minutes, stirring often, until the mixture is sweet and creamy. Add salt to taste. Stir in the remaining tablespoon of butter and remove from the heat. Serve warm, garnished with fresh herbs—or use as a sauce with pasta or spiralized vegetables.