12 Each Ears of Corn
¼ Lb Butter
1 Cup Aged Cheddar, grated
2 Each Chives Bunches
Salt and White Pepper, to taste
Shuck Ears of Corn, cut kernels off the cob and “milk” the cob

Place butter and corn milk in medium pot and cook on medium heat for 10 minutes. Puree and pass. Bring corn “polenta” back onto the stove, add kernels and cook for another 10 minutes. Fold in chives, and cheese,  season with salt and white pepper and serve.