Categories: Sides

Ingredients

• 18 medium ears corn, shucked
• 3 tbsp. unsalted butter, plus more for serving
• 3/4 cup chopped yellow onion
• 1 1/2 tsp kosher salt, divided
• 1/4 cup heavy whipping cream
• 1 tbsp. chopped fresh thyme
• 1/4 tsp black pepper
• 1/8 tsp ground red pepper

Directions

1. Holding a long, sharp knife at a downward angle, cut tips from corn kernels. Stand each cob over a large bowl. Using the back of a spoon, scrape downward to remove pulp.

2. In a 10-inch skillet, melt butter over medium heat. Add onion; cover and cook over medium-low heat until softened, about 15 minutes.

3. Add corn kernel tips, pulp, and 1 tsp salt; bring to a boil over medium-high heat. Cover, reduce heat, and simmer until corn is tender, about 35 minutes, stirring occasionally.

4. Uncover; stir in cream, thyme, black pepper, red pepper, and remaining 1/2 tsp salt. Cook until thickened, 8-10 minutes. Serve with extra butter.

Email to a friend | Print this recipe | Back