Corn with Cheese

6 large ears of fresh sweet corn, shucked
1/4 cup of cream
1/4 cup of milk
2 tablespoons of unsalted butter
1/2 teaspoon of ground cumin
Salt to taste
Freshly ground black pepper to taste
1/4 cup of grated cotija cheese (Parmesan-Reggiano may be substituted)

Cut the kernels from the cob.

Put 1 cup of the kernels along with the cream and the milk into a food processor and process until smooth.

Put the remaining corn kernels in a medium saucepan; then carefully scrape the cobs with the dull side of the knife blade to extract the milky corn pulp.

Add the corn pulp and the blended corn mixture to the pan.

Add the butter, the cumin, the salt, and the pepper and bring it all to the boil over medium heat. Reduce the heat, cover, and simmer, stirring frequently, until the corn thickens, 5 to 6 minutes.

Serve the corn hot sprinkled with the cheese.