Adapted from Momofuku, by David Chang. The first time I tested this recipe was back when scapes were curling energetically out of every other basket at the farmer’s markets, but I was pumped to find a few left this past weekend, so I hope that means they’re still around for you as well. In the off season, garlic (not regular) chives, green garlic, or chive bulbs would all work well, and in a pinch, you can use green onions.
For a creamier and softer corn, you can add about 1/2 cup of the broth of your choice, as per the original recipe, and cook until the broth no longer pools in the bottom of the pan.
Also, as an alternative to toasting your face in front of a hot oven in July, you can grill your corn on the cob (a la Joy the Baker) and slice the kernels off after grilling!
Find it online: https://tworedbowls.com/2015/07/22/charred-corn/