Instructions:
- In a saucepan, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 4 minutes.
- Sprinkle the flour over the onions and butter, stirring constantly for 2-3 minutes to create a roux. Season with salt and pepper.
- Add the corn kernels to the saucepan and mix well with the roux.
- Pour in the milk, heavy cream, sugar, and thyme. Stir the mixture continuously over medium heat until it comes to a gentle boil and thickens. Let it simmer for an additional minute while stirring.
- Remove 1 cup of the corn mixture from the saucepan and blend it until smooth using a hand mixer or blender.
- Return the blended mixture to the saucepan and stir well to incorporate it with the rest of the creamed corn.
- Taste and adjust seasoning with salt and pepper if needed.
Notes:
- For an even smoother texture, feel free to blend more than 1 cup of the corn mixture.
- Season generously before serving to enhance the flavors.
- Creamed corn can be prepared in advance and reheated gently on the stove over low heat.
- This recipe is easily adjustable for different serving sizes. Simply increase or decrease the ingredients accordingly.
