Shuck the corn and slice off the kernels then set aside. Use the backside of the knife to scrape the cobs and get the milk into a sauce pan. Add the the water and stock to boil in a medium sauce pan and add the quinoa and 1/2 tsp salt. Lower the heat, cover, and simmer for 15 min. Take off heat and let stand for 5 min. Melt the butter in a small saute pan, add the corn kernels and scallions, and cook over medium high heat for about 3 minutes. Toss them with the quinoa, season with pepper and additional salt if desired, and serve. Optional: Finish with crumbled cheese.