Fresh Corn Polenta

• 6 whole Ears Of Fresh Sweet Corn, Husked
• 2 Tablespoons Salted Butter
• 1/4 teaspoons Sea Salt (or To Taste)
• 1/4 teaspoons Cracked Black Pepper, Or To Taste

1. Using a box grater, grate the kernels right off of the corn cob onto a large plate or cutting board. The kernels will become mushy and wet.
2. Pour the grated corn into a medium saucepan over medium heat. Add the butter, salt, and pepper. Cook the corn over medium-low and stir frequently until the juices start to evaporate and the mixture starts to thicken. (Time may vary depending on the season as fresh corn from the peak of the season will be juicier and take longer to reduce. It took me about 15 minutes with very fresh corn.) Then it's ready to serve!
3. I served this with fried green tomatoes but I can think of countless ways to eat it (not unlike polenta) although my favourite way to eat it would probably be on its own. It's that good.
4. Recipe inspired by food52.com

sweet corn, butter, salt, black pepper

Taken from tastykitchen.com/recipes/sidedishes/fresh-corn-polenta/ (may not work)