Corn, Baked Creamed

By MarieR

Taste of the Magazine, May/June 2014, Page 53.
To make this dish ahead of time,prepare through step 3, and
refrigerate up to one day. Bake as directed.

Ingredients

• Yield: 8 to 10 servings
• 1 tablespoon unsalted butter
• 1 cup diced yellow onion
• 1 clove garlic, minced
• 6 sprigs fresh thyme
• 2 cups heavy whipping cream
• 1 ounce cream cheese
• 3/4 cup grated Parmesan cheese,divided
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 cups fresh corn kernels (from about 10 ears)
• Garnish: fresh thyme leaves

Preparation

Step 1

1. Preheat oven to 350°.
2. In a medium saucepan, melt butter over medium heat. Stir in onion, garlic, and thyme. Cook, stirring occasionally, until onion is translucent, approximately 5 minutes. Stir in cream.
3. Increase heat to medium-high. Bring to a boil, and cook until thickened, approximately 10 minutes. Remove thyme, and discard. Stir
in cream cheese, 1/2 cup Parmesan, salt, and pepper until smooth. Add corn, stirring to combine. Pour corn mixture into a 2-quart baking dish. Sprinkle evenly uuith remaining !/4 cup Parmesan.
4. Bake until bubbly, approximately 25 minutes. Garnish with thyme, if desired.