To make corn stock: Using a sharp knife remove the kernels from the cobs, then run the back of the knife down the cob pressing out the cream and reserving it with the kernels. Cover the cobs with water and bring to a boil and let simmer for about 30 minutes and strain. Place back into the pot and keep at a simmer. You will need 4 cups of stock. Add some chicken broth if you do not have quite enough of the corn stock or just more water to your corn stock.

Heat the olive oil in a wide, deep saute pan over medium heat and add the diced shallot and garlic. Saute for a couple of minutes until the shallot is softening, then add the rice and toast it, stirring. Add the bay leaf and thyme. After a couple of minutes the rice should be starting to show a few spots of golden toastiness. Now add  the warmed wine, one cup at a time.

You don't actually have to stir constantly, but you should stir frequently. When you drag a spoon through the rice and the liquid doesn't rush back in to fill the space, add more liquid, a half cup at a time. After you have added all the warmed wine, start adding the corn broth one cup at a time. Keep stirring, and after about 20 minutes add the corn kernels and cream from the corn and continue to cook about another 10-15 minutes. The rice will release its starch and become creamy. You might not use all the broth, but if you run out before the rice is done, just keep going with chicken stock or water. Taste it, the grains should be al dente, not mushy, but definitely cooked through.

At this point, crumble in the blue cheese and season to taste with salt and pepper.

4-6 as side dish.

Enjoy.