Creamed Corn

1. 1

   In a large nonstick skillet, melt the butter over medium heat.

2. 2

   Add the onion and thyme and saute about 4 minutes, or until the onion is tender and very pale golden.

3. 3

   Stir in the corn, then stir in the cream and milk.

4. 4

   Bring to a simmer and simmer 3 to 5 minutes, or until the corn is heated through but still crisp-tender.

5. 5

   Season the corn to taste with salt and pepper.

6. 6

   Discard the thyme stems and serve immediately.

7. 7

   Photograph by Ray Kachatorian

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