Place the grated corn in a pot, add water, and heat over medium-low heat while stirring. Once it comes to a boil, add the bouillon and simmer gently.

When it starts to smell good, add the milk and adjust the flavor with salt and pepper. Turn off the heat, add the butter, and let it melt with the residual heat to finish.

The quantities are approximate, so adjust to taste. For a richer flavor, add cream; for a smoother texture, strain the soup before serving.