4 cups
fresh corn kernels, (from about 5 to 6 ears of corn)
4 tablespoons
salted butter
2 tablespoons
all-purpose flour
1 ¾ cups
half-and-half
1 teaspoon
garlic powder
¼ teaspoon
cayenne pepper
¼ teaspoon
dried thyme, (optional)
2 teaspoons
sugar
1 teaspoon
sea salt, plus more to taste
Freshly cracked black pepper, to taste
¼ cup
freshly grated Parmesan cheese, (optional)
¼ cup
finely chopped fresh flat-leaf parsley, (optional)
Ingredients
1 tablespoon
olive oil
1
medium yellow onion, finely chopped
3
cloves garlic, minced
4 cups
fresh corn kernels, (from about 5 to 6 ears of corn)
4 tablespoons
salted butter
2 tablespoons
all-purpose flour
1 ¾ cups
half-and-half
1 teaspoon
garlic powder
¼ teaspoon
cayenne pepper
¼ teaspoon
dried thyme, (optional)
2 teaspoons
sugar
1 teaspoon
sea salt, plus more to taste
Freshly cracked black pepper, to taste
¼ cup
freshly grated Parmesan cheese, (optional)
¼ cup
finely chopped fresh flat-leaf parsley, (optional)
Method
Heat the olive oil in a large skillet over medium-high heat. Once the oil is glistening, add the onion and cook, stirring occasionally, until beginning to soften, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the corn and cook, stirring often, until tender, about 5 minutes more.
Add the butter and stir until melted. Sprinkle in the flour and cook, stirring, until a thick paste forms, about 1 minute. Whisk in the half-and-half, garlic powder, cayenne pepper, thyme, if using, sugar, salt, and pepper until smooth and no lumps remain.
Transfer 1 cup of the corn mixture to the base of a blender, let cool briefly, and blend until smooth. Return the mixture to the skillet.
Bring to a simmer and cook, stirring occasionally, for about 5 minutes, or until the mixture has thickened and the corn is plump.
Stir in the Parmesan and parsley, if using. Season generously with salt and pepper. Serve immediately.
