Argentina
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8 ears corn, preferably yellow, as fresh and sweet as possible, husks removed

2 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

1 cup chopped onion

1/2 cup whole milk

1 cup fresh basil leaves

Coarse salt

1 teaspoon sugar (optional)

crushed red pepper

Using a box grater, grate the corn kernels into a large bowl.  Then run the back of a knife down each cob to release all the milky liquid from the kernels.

Melt the butter with the olive oil in a caldero or Dutch oven over medium-low heat.  Add the onion and saute, stirring until it is translucent, 8 to 10 minutes; it should not brown.  Stir in the corn with all its liquid, and saute, stirring until the mixture has thickened.  Stir in 1/4 cup of the milk.  Once the milk is absorbed, gradually stir in the rest of the milk.  Reduce the heat and simmer, stirring, until the corn is creamy, 4 to 5 minutes, depending on the size and freshness of the corn.

Chop the basil and add it to the corn, along with the crushed red pepper flakes, salt, and sugar, if desired.

Tags:  tablespoons butter oil onion