I saw this recipe on Jacques Pepin once, and have made it each summer around this time. Cut the kernals off of 4-8 fresh corn cobs. 4 medium cobs serves 1-2 people depending on appetite.
Put the kernals in a blender and blend until smooth approx 45 seconds for 4 cobs.
Then heat 1 tablespoon of butter in a saute pan, when hot, add the puree, salt and pepper and cook on medium to medium low heat. Stir occasionally until it thickens, 8 mins or so. Another pat of butter is optional at the end.
Jacques called it something like homemade polenta and he served it with poached halibut, but I use it with any white fish, cooked any way. It makes for a light and healty dish and goes well with Sauvignon blanc.