Homemade Creamed Corn
- 8 Ears of Corn on the cob
- 1 tablespoon Butter
- 1/4 teaspoon fresh chopped Thyme
- 1 teaspoon chopped Parsley
- a pinch of Cayenne
Adapted from keyingredient.com
Melt the butter in a sauce pan, add the corn and cook for about 3 to 4 minutes, add a little water if it is super thick. Add the thyme, parsley, salt and pepper and a pinch of cayenne
Cut kernels off some of the the cobs.
Scrape the the remaining cobs to release the corn "milk".
Saute kernels with butter for about 3-4 minutes then add salt, pepper, thyme, parsley, cayenne and the scraped corn with the corn milk and bring to just below a boil and simmer for 35 minutes until the milk begins to thicken.