Creamed Corn

Yummy Southern side!

• Ready In: 35 mins
• Yields: 4 cups

Ingredients

• 5  large  ears fresh corn
• 2  cups  whole milk
• 3  tablespoons butter
• 1  cup  chopped onion
• 2  teaspoons cornstarch
• 2  teaspoons  chopped fresh thyme
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon ground black pepper

Directions

1. Cut kernels from corn into a bowl (about 4 1/2 cups). Using the dull side of a knife, scrape milk and pulp from cobs into bowl. In a blender, puree 1 cup corn kernels and milk.
2. In a 10" cast iron skillet, melt butter over medium heat. Add onion and remaining 3 1/2 cups corn to pan; cook until onion begins to soften, approximately 7 minutes. Add pureed corn mixture to skillet; bring to a simmer. Reduce heat to medium-low, and simmer, stirring occasionally, until tender, about 15 minutes.
3. Add cornstarch, thyme, salt, and pepper to corn mixture; stir well. Simmer, stirring frequently, until thickened, approximately 5 minutes.