Creamed Corn
Yields: 5 cups
 
Ingredients
  • 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
Instructions
  1. 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).
  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 teaspoon 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 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/