Fresh corn on the cob
Grating the corn kernels
Mise en place - French for everything set-up in its place.
That's an Italian chicken sausage-minimally processed and without pork casings.
* 4 ears of corn
* 2 tsp. Butter
* Sea salt
* Grated parmigiana reggiano (opt.)
1) Clean the corn, removing all husks and threads. Working over a large bowl, grate the kernels off of the cob on the coarse side of a box grater. You will have a very wet coarse pulpy mixture.
2) Melt the butter in a small saucepan over medium heat. Add the grated corn and season with a good pinch of salt. Simmer over low heat, stirring to prevent browning, for about 3 minutes. The mixture is ready when it just begins to thicken and set.
3) Top with some grated Parmigiana Reggiano and/or a poached egg or omelet as you see above.
Note: Although fresh is better, I've also tried this with frozen corn, and it worked really well too (just place frozen corn into a food processor and process until the corn kernels are nicely ground up and cook the same as above).
adapt. from: Alexandracooks.com