When I was a kid, the closest I got to creamed corn came from a can. Don't get me wrong, I loved it (and still do), but summer corn is so sweet and plentiful. How about trying it from scratch? It's super easy too.
Recipe slightly adapted from Real Simple
4 cups, fresh corn kernels (cut from cobs of approximately 5-6 ears of corn)
2 tablespoons butter (I don't care if you want to use salted or unsalted)
1/2 sweet yellow onion, minced
1/4 teaspoon dried thyme
salt and pepper
1 cup half and half (plus 1/4 cup)
1 tablespoon corn starch
In a large bowl, cut the tip off the cobs. Cut the kernels from each cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid. Set aside.
Melt butter in large saucepan over medium heat. Add the onions and cook stirring occasionally until they begin to soften, about 5-6 minutes. Add thyme and salt and pepper and cook for another minute.
Add corn and 1 cup of half and half. Simmer until the corn is tender about 7-8 minutes. Whisk 1/4 cup half and half with corn starch and add to corn mixture. Stir until mixture thickens, about 3-5 minutes.
Notes: We served this with a nice grilled flat iron steak and a simple salad of mixed greens
Image courtesy of Google Images