Categories: Sides
Ingredients
- 18 medium ears corn, shucked
- 3 tbsp. unsalted butter, plus more for serving
- 3/4 cup chopped yellow onion
- 1 1/2 tsp kosher salt, divided
- 1/4 cup heavy whipping cream
- 1 tbsp. chopped fresh thyme
- 1/4 tsp black pepper
- 1/8 tsp ground red pepper
Directions
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Holding a long, sharp knife at a downward angle, cut tips from corn kernels. Stand each cob over a large bowl. Using the back of a spoon, scrape downward to remove pulp.
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In a 10-inch skillet, melt butter over medium heat. Add onion; cover and cook over medium-low heat until softened, about 15 minutes.
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Add corn kernel tips, pulp, and 1 tsp salt; bring to a boil over medium-high heat. Cover, reduce heat, and simmer until corn is tender, about 35 minutes, stirring occasionally.
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Uncover; stir in cream, thyme, black pepper, red pepper, and remaining 1/2 tsp salt. Cook until thickened, 8-10 minutes. Serve with extra butter.