Remove husks and silk from the ears of corn and rinse under cool water. Dry the ears of corn then remove the kernels with a sharp chef’s knife by standing the cob on a cutting board with the wide end down. Cut downward with long smooth strokes, removing just the kernels but not cutting into the cob. Rotate the cob and repeat until all of the kernels have been removed. Transfer the kernels to a large mixing bowl but don’t throw away the cob! Repeat until you’ve removed the kernels from all 6 ears of corn. If you’ve never cut corn off a cob before, watch our video. It’s easier than you think!

After the kernels have been cut off the cob, return the cob to the cutting board in the same upright position used when removing the kernels. Scrape the entire cob with the backside of the knife to remove any remaining corn from the cob and extract a milky liquid. Repeat until all cobs have been scraped clean then transfer the liquid and pulp to the bowl with the corn kernels and set aside.

Place a large skillet over medium heat and add butter. Once the butter has melted, add the onion, bell pepper and salt. Stir the mixture for 3–4 minutes until the onion is soft and translucent then add the corn and any liquid extracted from the cobs.

Stir the corn and onion mixture for 4–5 minutes—you’ll notice the starch from the corn is thickening the mixture quite a bit.

Sprinkle the corn mixture with cornmeal and stir to combine.

Add milk or half-and-half and stir to combine. Bring the mixture to a simmer then reduce the heat to medium-low.

Simmer the corn, stirring frequently, until the liquid has reduced to a consistency you like—it should take about 8–10 minutes. Sample the corn and add sugar or additional salt to taste.

Remove from heat, transfer to a serving bowl, sprinkle with fresh ground pepper and serve immediately. Enjoy!