Blanch the kernels of a few cobs (see recipe No. 1). Puree half in a blender, then pass the puree through a sieve to remove any lingering bits. Transfer the puree to a bowl and add the remaining kernels. Stir in salt, a pinch of sugar, a bit of heavy cream, and some butter to taste. Toss in chopped chives and mint. Serve hot alongside grilled steak or chicken.
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