Cut the corn kernels from the cob with a knife up to the base. Put in a pan, fill up halfway with milk (do not cover the corn, otherwise the porridge will be too runny), season with salt and pepper.
Cover and bring to the boil, simmer on a low fire for approx. 10-15 minutes. Stir several times so that the corn boils evenly in the milk. Take off the stove, puree, done.
Goes wonderfully as an accompaniment to meat. Because this type of preparation is fairly unknown, guests can be surprised with it
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