Name: Creamed Corn with Thyme and Black Pepper
Prep time: 5 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 4 cups corn kernels; 2 tablespoon butter; ½ yellow onion; 2 cloves garlic; ¾ cup heavy cream; ¼ cup whole milk; 1 teaspoon fresh thyme; salt; black pepper

Creamed Corn with Thyme and Black Pepper

weeknightcomfort-foodvegetarian

5 minPrep15 minCook4Serves

Ingredients

4 cupscorn kernels (fresh or frozen)
2 tablespoonbutter
½yellow onion
2 clovesgarlic
¾ cupheavy cream
¼ cupwhole milk
1 teaspoonfresh thyme
·salt
·black pepper

Prep

01
Dice 1/2 yellow onion into small pieces.
02
Mince 2 cloves garlic.

Method

01
Melt butter in a large skillet over medium heat.
02
Add diced onion and sauté for 3–4 minutes until softened and translucent.
03
Add minced garlic and cook for 30 seconds, stirring.
04
Stir in corn kernels and cook for 2 minutes.
05
Pour in cream and milk, add thyme, and bring to a gentle simmer.
06
Simmer for 5–7 minutes, stirring occasionally, until slightly thickened and corn is tender.
07
Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust.
08
Serve hot, drizzled with a crack of fresh pepper if desired.

Spice Tips

For warmth and depth, add 1/4 teaspoon smoked paprika or a pinch of cayenne pepper when you add the garlic. A squeeze of fresh lemon juice at the end brightens the cream without making it tart.

Use fresh corn in peak season for best flavor; frozen corn works beautifully year-round and requires no thawing. For a lighter version, substitute half-and-half for heavy cream.