Ingredients
Scale
- 6 ears fresh corn (or 3 cups frozen corn)
- 1 cup whole milk
- 1 cup heavy cream
- 1/4 cup unsalted butter
- 1 cup finely chopped onion
- 3 tablespoons cornstarch
- 2 tablespoons granulated sugar
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Cut the corn kernels off the cobs.
- Cook half of the corn kernels with 1/2 cup of milk for 4 minutes.
- Blend the corn mixture with heavy cream until smooth.
- Sauté chopped onion in melted butter for 4 minutes.
- Mix cornstarch into remaining milk and stir into skillet with onions.
- Add sugar, thyme, salt, and pepper; simmer until thick.
- Combine blended corn mixture with thickened sauce and simmer.
- Stir in grated Parmesan cheese until melted and serve warm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For sweetness, choose late-harvest corn.
Stir consistently while simmering to prevent sticking.
Let the dish rest a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg