I got this idea from the brilliant writers of "Ideas in Food" - who commented on their blog a few years ago that really fresh sweet corn produces so many of it's own juices that you can cook the corn in them. I loved the idea, and it's become one of my favorite ways to eat corn in the summer - it has a lovely texture and the most intense corn flavor. Like polenta, I finish mine with a pat of butter and a little bit of grated parmesan. I also like to add roasted garlic and some chopped chives...but leave those out if you're looking for pure corn flavor.

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