Summertime Creamed Corn

Name: Summertime Creamed Corn
Ingredients: 1 tablespoon olive oil; 3 tablespoons grated onion; 2 small cloves garlic, minced; 3 cups fresh corn kernels (6 to 8 ears; see Notes); 2 cups Bechamel Sauce; 2 bay leaves; Pinch of cayenne pepper; A few gratings of nutmeg; Pinch of dried thyme leaves; Coarse (kosher) salt and freshly ground black pepper, to taste; Fresh lemon juice, to taste

11 ingredients

6 steps

Ingredients

1 tablespoon olive oil
3 tablespoons grated onion
2 small cloves garlic, minced
3 cups fresh corn kernels (6 to 8 ears; see Notes)
2 cups Bechamel Sauce
2 bay leaves
Pinch of cayenne pepper
A few gratings of nutmeg
Pinch of dried thyme leaves
Coarse (kosher) salt and freshly ground black pepper, to taste
Fresh lemon juice, to taste

Directions

1

Heat the oil in a small, heavy saucepan over low heat.
2

Add the onion and garlic and sweat, stirring occasionally, until translucent but not browned, about 5 minutes.
3

Add the corn, bechamel, bay leaves, cayenne, nutmeg, thyme, salt, and pepper.
4

Cook, uncovered, stirring occasionally, until everything is nice and creamy, about 30 minutes.
5

Remove the pan from the heat and discard the bay leaves.
6

Add a squeeze or two of lemon juice, then taste and adjust the seasoning before serving.