Instructions

• In a medium saucepan over medium heat, melt the 2 tablespoons butter. Add the finely diced small onion and cook, stirring occasionally, until the onion is soft and translucent, about 4–5 minutes.
• Add the 4 cups corn kernels to the pan and cook, stirring, until the corn is warmed through and any excess moisture has reduced — about 2–3 minutes for frozen or drained canned corn, a bit longer if using very cold frozen corn.
• Sprinkle the 2 tablespoons all-purpose flour over the corn and onions, stir to coat, and cook for 1 minute to remove the raw flour taste.
• Gradually add the ½ cup heavy cream and the ¾ cup milk while stirring or whisking to combine and prevent lumps. Add the 2 sprigs fresh thyme to the pan to infuse flavor.
• Bring the mixture to a gentle simmer over medium-low heat and cook, stirring occasionally, until the sauce thickens, about 3–5 minutes.
• Remove the pan from the heat. Remove and discard the thyme sprigs. Stir in the ½ teaspoon salt and ¼ teaspoon ground black pepper; taste and adjust seasoning if desired.
• Use an immersion blender to puree about half of the creamed corn for a partially smooth, slightly chunky texture, or puree all of it for a completely smooth, creamier consistency. Blend carefully in the hot pan until you reach your preferred texture.