Makes 2 to 3 servings
(Start to finish 35 minutes)
4 cups milk
7 ears corn
2 tablespoons olive oil
1 large yellow onion, diced
1 1/2 cups finely diced potatoes (about 1 large potato or 2 small)
1/2 teaspoon dried thyme
4 cloves garlic, minced
Salt and freshly ground black pepper, to taste
In a large saucepan, bring the milk to a low simmer.
Meanwhile, cut the corn kernels from the cobs. To do this, stand each ear on its wide end. Use a serrated knife to saw down the length of the ear. Set kernels aside.
=> When the milk is warm, add the corn cobs and simmer 10 minutes.
While the cobs simmer, heat the olive oil in a large skillet over a medium-high heat. Add the onion, potatoes and thyme and saute about 8 minutes, or until potatoes are just tender. Add the garlic and saute another minute.
Remove the cobs from the milk and discard them. Transfer the potato and onion mixture into the milk. Add the corn kernels and simmer 15 minutes. Season to taste with salt and pepper.
I like it served with a dsh of hot sauce.
The sauteeing of the potatos keeps from them being all overcooked and starchy.