4cupscorn kernelsfrozen, fresh, or canned and drained
¼teaspoonground black pepper
In a saucepan or pot, melt the butter and saute the onion until it's soft and translucent.
Add the corn kernels, if they're frozen then cook them for a few minutes until they're warmed through.
Add flour, and cook for 1 minute then add the cream and milk.
Bring the mixture to a gentle simmer, and allow the sauce to thicken.
Season with salt, pepper, and add fresh or dried thyme. Cook for a couple of minutes then remove from heat.
Using an immersion blender, blend half of the creamed corn or all of it if you prefer a creamier consistency.
If you're using sweet corn, then there is no need to add sugar. If using regular corn, you can add 1 tablespoon of granulated sugar.
You can substitute the milk and cream with half and half.
Blending a part of the corn kernels will create a thicker sauce, but if it's not thick enough, you can add a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water). Mix it in and cook for a couple of minutes until the sauce thickens.
You can skip the blending if you prefer the corn kernels to keep their texture.
You can serve it as a casserole by sprinkling the top with breadcrumbs and parmesan and placing it under the broiler for a few minutes.
Storage: Store in the fridge in a sealed container for up to 3 days, or freeze for up to 3 months.