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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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