Sweet Creamed Corn
Hands On Time: 45 minutes
Total Time: 45 minutes
4 tablespoons unsalted butter
1 yellow onion, diced
1 large jalapeño, seeded and minced
2 tablespoons minced garlic
1 sprig fresh thyme
8 large ears yellow corn, kernels cut off the cob, or 8 cups thawed frozen corn
1 1/4 cup heavy cream
Kosher salt and black pepper
In a large skillet, melt the butter over medium heat. When the butter is foamy, add the onions and cook, stirring frequently, until soft and translucent, 5 to 7 minutes.
Add the jalapeño, garlic and thyme, and continue to cook, stirring frequently, until the garlic is fragrant and golden, about 2 minutes.
Add the corn, and continue to cook until the corn is softened and slightly translucent. Add the cream and bring to a simmer. Continue to simmer until the cream has barely thickened, about 10 minutes. Remove from the heat and discard the thyme.
Transfer half of the corn mixture to a blender and puree until smooth. Return the pureed corn to the skillet with the remaining corn. Season to taste with salt and pepper. Serve.
About the recipe
Creamed corn is one of those dishes where making it from scratch can blow the minds of your diners. Fresh sweet corn is preferred, but with the proper seasoning, frozen corn can work in a pinch.
Be sure to vent the steam from the blender before turning it on. It can create a vacuum effect that will cause the hot contents of the blender carafe to splatter upward.