Creamed Corn (Iowa)

Grating corn releases the milky pulp from within the kernels to create a creamy, rich base for this dish - no milk or cream is added. Whole kernels add texture.

9 ears corn, husked
4 Tbsp. unsalted butter
1 clove garlic, minced
1 tsp. fresh thyme, finely chopped 
sea salt
black pepper, freshly cracked

Grate 6 ears of corn on the large holes of a box grater into a bowl. Carefully slice off kernels from remaining 3 cobs using a sharp knife; transfer to bowl.

Scrape cobs with back of the blade to extract creamy liquid into bowl.

Melt 1 Tbsp. butter in a medium saucepan over medium heat. Cook garlic until fragrant, about 30 seconds. Stir in corn with liquid, thyme, and 1¼ tsp. salt.

Reduce heat to medium-low; cook, covered, stirring often, until corn is tender but still has a slight bite, 25-30 minutes. Stir in remaining 3 Tbsp. butter until melted. Serve immediately.

Makes 6 servings.