Step 1

One at a time, stand the cobs on their base on and, using the back of a chef’s knife, scrape down the length of the cob to remove the “milk.” In a blender, combine the corn milk, 2 cups of the kernels and ½ cup water. Puree until smooth, about 1 minute.

Step 2

In a 12-inch nonstick skillet over medium-high, melt the butter. Add the puree, the remaining 2 cups corn kernels, the scallion whites and a large pinch each salt and pepper. Bring to a simmer, stirring, then reduce to medium and cook, stirring often and scraping along the bottom to prevent scorching, until the mixture begins to thicken, about 10 minutes. Off heat, taste and season with salt and pepper. Transfer to a serving dish, sprinkle with the scallion greens and serve with lime wedges.