Your Recipe

Recipe Instructions:

Ingredients
3 tablespoons unsalted butter

1 small yellow onion, finely chopped (about 1¼ cups chopped)

3 cups frozen corn kernels (from a 14.4-oz bag)

¼ cup heavy whipping cream

1 tablespoon honey

2 teaspoons fresh thyme leaves

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Directions
Melt butter in a large skillet over medium. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in corn and ½ cup water. Cover and cook 10 minutes.

Stir in cream, honey, thyme, salt, and pepper, and then transfer half the corn mixture to a blender. Remove the center piece of the blender lid, secure the lid, place a clean towel over opening, and then process until smooth, about 1 minute.

Add purée back to the skillet and cook over medium, stirring occasionally, until thickened and heated through, about 5 minutes.