• 8 cups of whole corn
• 2 tbl fresh oregano, chopped
• 2 fresh bay leaves, chopped (optional)
Remove husks, with a sharp knife, shave off the top 1/3 of the corn kernels into a large bowl. Using the back of the knife or with a dull dinner knife, scrape of the rest of the kernels, pressing on the cob to “milk the corn”. Add the chopped oregano and bay leaf.
If you want it extra creamy, throw half of it in a blender with almond milk.
