Recipe by Chef Jana McMahon
Photography by Jana Dillon

Serves 4

6 ears of corn
3 C. water
3 Tbs. butter, cubed
1⁄4 C. baby heirloom tomatoes
(if tomatoes are too big, slice in half) 1⁄2 tsp. fresh thyme, chopped
1⁄2 tsp. sea salt
black pepper to taste

Shuck corn and cut kernels off the cob. Place the kernels in a large saucepan and cover with the water. Cook for 12 minutes on a low simmer. Use a slotted spoon to lift the kernels from the water. Save the cooking liquid and reserve a half cup of the corn kernels in a separate bowl.

Put cooked corn into a food processor, blender or use immersion blender. Pulse for a few seconds, aiming for a medium smooth texture.Add back some of the cooking liquid a tablespoon at a time so the mixture stays silky and not too dry.

Place the corn purée in a cast iron pan with the cooking liquid and cook, while stir- ring, on low heat for 10 minutes.This holds beautifully on the back of the grill while you are grilling the rest of the meal.

Fold in the butter, half cup of reserved corn kernels, thyme, salt and pepper to taste, and cook for two more minutes.Top with fresh baby heirloom tomatoes and serve.