Sweet summer corn is the whole point here — six ears' worth of kernels scraped straight from the cob, milky liquid and all, so every bite carries that natural corn starch and sweetness. The kernels cook down in a hot skillet until glossy and tender, then simmer low and slow with a touch of sugar, salt, and black pepper until the whole pan turns thick, spoonable, and rich enough to hold its shape on a spoon. A scattering of fresh chives on top adds a sharp, grassy bite that cuts through all that creamy body. It's comfort food in its purest form — no fancy technique, just good corn treated right — and it slots easily into a dairy free spread alongside grilled chicken, barbecue, or a big platter of summer vegetables. Make it once and it'll earn a permanent spot at your table.
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Stand each ear of corn upright in a large bowl. Using a sharp chef's knife, cut the kernels from the cob in downward strokes, rotating the cob as you go. Then, using the back of the knife or a spoon, scrape each cob firmly from top to bottom to release the milky corn liquid into the bowl — this starchy liquid is essential for thickening the dish.
Melt the butter in a large skillet over medium heat until foamy and just beginning to subside.
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