Step 1: Acquire and Prep Ingredients
I'm a complete corn snob, but also an optimist- I buy corn at the farmers' market, always hoping that one day it will actually be up to good. I grew up eating great corn in Indiana, and even got fantastic corn in Boston- I followed Stillman's Farm to just about every farmers' market in the city when their Mirai corn was in season. Surprisingly, I've completely failed to find very good corn in California- we keep trying, but after an ear or two eaten straight, we end up cutting the corn off the cob for use as an ingredient.
Thus, you'll need:
5-8 ears fresh sweet corn on the cob
1 large onion
1 bunch basil (parsley or cilantro can substitute; it just has to be fresh)
1 bunch scallions
1/2 c coconut milk or coconut cream
2 Tablespoons chipotle peppers in adobo sauce (from a can)
salt & pepper
Shuck the corn, and cut the kernels off the cob with a very sharp knife.
Edited to add: I just got this OXO Corn Stripper from Williams-Sonoma, and am quite happy with it. It's easy to use, and there's much less mess from kamikaze corn kernels. Even my mom liked it.
Chop the onion into small chunks, about the same size as the corn kernels.
Chop the scallions, basil, and chipotles.
Step 2: Saute Onions and Corn
Add the corn and onion to the pot, and stir until the onion becomes translucent.
Step 3: Add Remaining Ingredients
Cook approximately 10 minutes until the corn has softened, the coconut milk has picked up the color and flavors from the rest of the ingredients.
Season to taste with salt and pepper, then stir in the remaining fresh herbs. If the corn isn't sweet enough on its own, add a bit of sugar to punch it up. This is especially relevant if the corn is old, as the sugars turn to starch over time.
Step 4: Serve
The flavors mingle and deepen after overnight refrigeration, but double-check the seasonings again before serving the corn cold.
This works beautifully as a side dish with grilled meats, and is a fantastic base for corn-and-peach salsa.