In a large nonstick skillet, melt the butter over medium heat. Add the onion and thyme and saute about 4 minutes, or until the onion is tender and very pale golden. Stir in the corn, then stir in the cream and milk. Bring to a simmer and simmer 3 to 5 minutes, or until the corn is heated through but still crisp-tender.
Season the corn to taste with salt and pepper. Discard the thyme stems and serve immediately.
Tools You May Need
Photograph by Ray Kachatorian
Courtesy of Food Network Magazine
Tools You May Need
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