Ingredients
4 tbsp. butter
1 small onion, chopped
2 cloves garlic, minced
6 ears sweet corn, kernels removed
1/4 c. freshly chopped chives, plus more for garnish
3 sprigs thyme, leaves removed
2 tbsp. all-purpose flour
1 1/2 c. milk (preferably whole)
3/4 (8-oz.) block cream cheese, cut into cubes, softened
2 1/2 c. shredded white cheddar, divided
1/4 c. grated Parmesan
Preparation
Step 1Preheat oven to 350°. In a large skillet over medium heat, melt butter. Add onion and cook until soft, about 5 minutes. Stir in corn, garlic, chives, and thyme and cook until fragrant, about 1 minute, then add flour. Stir constantly for 30 seconds, then pour in milk. Step 2Bring mixture to a simmer, then stir in cream cheese, 2 cups white cheddar, and Parmesan. Top corn with remaining ½ cup white cheddar. Transfer skillet to oven and bake until corn is bubbly and cheese is melty, about 20 minutes. Step 3
Garnish with more chives and Parmesan before serving.
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