Prepare the corn: If using fresh corn, shuck and cut the kernels from 3 ears (about 1 1/2 cups) into a bowl, then use the back of your knife to scrape against the cobs to release the moisture into the bowl (also known as “milk”). If using frozen corn, place 10 ounces frozen corn kernels in a shallow bowl and let sit at room temperature to thaw, about 45 minutes. If using canned corn, drain 1 (about 15-ounce) can corn kernels.
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