Shuck the corn and remove the silk. Cut the corn from the cob, reserving the bare cobs.

Heat 1 teaspoon extra virgin olive oil in a wide pot over medium heat. Add the onion and cook for 2–3 minutes until it begins to sweat.

Add the corn and cook for 5 minutes, stirring regularly. Add ¾ teaspoon salt, 1 teaspoon Aleppo pepper, and 1 tablespoon honey. Toss to combine.

Add the water and nestle the shorn corn cobs into the pot. Bring to a boil. Reduce the heat to low. Cover and simmer for 45 minutes.

Remove the cover from the pot. Using tongs, remove and discard the spent corn cobs.

Bring the corn to a low boil over medium heat for about 8–10 minutes to cook off nearly all the excess water in the pot. You should be left with a very scant layer of liquid. Taste and add more salt or Aleppo pepper if you like.

Add 2 tablespoons butter to the corn. Once it melts, add the flour and toss to combine. Cook for 1–2 minutes to allow a thick slurry to form.

Add half of the milk to the corn, stirring until completely smooth. Add the remaining half of the milk and stir until combined. Taste and add more salt, Aleppo pepper, or another drizzle of honey if you’d like the corn to be sweeter. Simmer over medium heat for 2–3 minutes to thicken. Turn off the heat.

Spoon the corn into a large serving bowl. Garnish with freshly minced parsley or minced chives if you like. Enjoy!