Creamed Corn
- 18 medium ears corn, shucked
- 3 tablespoons unsalted butter, plus more for serving
- 3⁄4 cup chopped yellow onion
- 1 1⁄2 teaspoons kosher salt, divided
- 1⁄4 cup heavy whipping cream
- 1 tablespoon chopped fresh thyme
- 1⁄4 teaspoon ground black pepper
- 1⁄8 teaspoon ground red pepper
- Holding a long, sharp knife at a downward angle, cut tips from corn kernels (about 4 cups). Stand each
cob over a large bowl. Using the
back of a spoon, scrape downward
to remove pulp (about 3 cups).
- In a 10-inch skillet, melt butter over medium heat. Add onion; cover and cook over medium-low heat until softened, about 15 minutes.
- Add corn kernel tips, pulp, and
1 teaspoon salt; bring to a boil over medium-high heat. Cover, reduce
heat, and simmer until corn is
tender, about 35 minutes, stirring occasionally.
- Uncover; stir in cream, thyme, black pepper, red pepper, and remaining 1⁄2 teaspoon salt. Cook until thickened, 8 to 10 minutes. Serve with extra butter.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/creamed-corn-rice-stuffed-bell-peppers/
3.5.3226