Yield: approximately 4 cups

5 large ears fresh corn
2 cups whole milk
3 tablespoons butter
1 cup chopped onion
2 teaspoons cornstarch
2 teaspoons chopped fresh thyme
¾ teaspoon salt
½ teaspoon ground black pepper
1. Cut kernels from corn into a bowl (about 4½ cups kernels). Using the dull side of a knife, scrape milk and pulp from cobs into bowl. In a blender, purée 1 cup corn kernels and milk.

2. In a 10-inch skillet, melt butter over medium heat. Add onion and remaining 3½ cups corn to pan; cook until onion begins to soften, approximately 7 minutes. Add puréed 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.