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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Yummy Southern side! Ingredients:
5 large ears fresh corn |
2 cups whole milk |
3 tablespoons butter |
1 cup chopped onion |
2 teaspoons cornstarch |
2 teaspoons chopped fresh thyme |
3/4 teaspoon salt |
1/2 teaspoon ground black pepper |
Directions:
1. Cut kernels from corn into a bowl (about 4 1/2 cups). Using the dull side of a knife, scrape milk and pulp from cobs into bowl. In a blender, puree 1 cup corn kernels and milk.
2. In a 10 cast iron skillet, melt butter over medium heat. Add onion and remaining 3 1/2 cups corn to pan; cook until onion begins to soften, approximately 7 minutes. Add pureed 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.
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