The sweltering hot days of summer produce the sweetest corn. There is nothing like homemade creamed corn. Enjoy!
Creamed Corn
8 ears fresh corn, shucked
2 tablespoons unsalted butter plus additional for serving
1/3 cup yellow onion, chopped
3/4 teaspoon kosher salt
1/3 cup heavy whipping cream
1 tablespoon fresh thyme leaves
1/4 teaspoon freshly ground black pepper
1/16 teaspoon cayenne pepper (a little cayenne pepper adds a lot of heat)
Remove corn from cobs with a sharp knife. Scrape cobs with a knife to get corn milk. Melt butter in a large skillet over medium heat. Add onion and cook until translucent. Add corn and salt. Bring to a boil, then reduce heat to simmer. Cover with lid and simmer corn 30 minutes.
Uncover and stir in cream, thyme, black pepper and cayenne pepper. Taste and adjust seasonings, if necessary. Cook 10 minutes more. Serve with additional butter. Makes 8 servings. Enjoy!
Published in the News and Neighbor on August 17, 2022.
Mary Duke Cooks! 