CREAMED CORN

By gaster16

Ingredients

• 9 ears of corn, husked
• 4 tablespoons unsalted butter
• 1 garlic clove, minced
• 1 teaspoon finely chopped fresh thyme
• Coarse salt

Preparation

Step 1

Grate 6 ears of corn on the large holes of a box grater into a bowl. Carefully slice off kernels from remaining 3 cups using a sharp knife, transfer to bowl. Scrape cobs with back of the blade to extract creamy liquid into bowl.

Melt 1 tablespoon butter in a medium saucepan over medium heat. Cook garlic until fragrant, about 30 seconds. Stir in corn with liquid, thyme and 1-1/4 teaspoons salt. Reduce heat to medium low, cook, covered stirring often, until corn is tender but still has a slight bite, 25-30 minutes. Stir in remaining 3 tablespoons butter until melted. Serve immediately.