One at a time, stand the corn cob on their base over the center of a Bundt cake pan then using a sharp knife cut the corn off the cob. Set to the side.

Take the shaved cobs holding each one at a time over a medium bowl. Using the flat end or back of a chef’s knife, scrape down the length of the cob to remove the “milk.” Reserve.

In a blender, combine the corn milk, 1-2 cups of the kernels, pinch of the spice mix, and ½ cup water. Puree until smooth.

Chop your green onion whites into small pieces. Set to the side.

Heat cooking pan or large skillet to medium heat then melt the butter. Add chopped garlic and saute quickly about 30 seconds. Add another pinch of the spices and mix well. As the aroma kicks in add the chopped green onions and continue cooking another 2-3 minutes.

Add the flour and mix well. Allow to cook for about a minute then add the reserved corn kernels. Add a bit more of the seasoning and a little more butter if needed. Mix well.

Add the corn mixture puree and allow to cook for 5-10 minutes stirring occasionally.

Remove from heat and add the grated asiago cheese plus cracked black pepper. Stir. Serve hot.