Ingredients
- 6 ears fresh corn, shucked
- 3 tbsp salted butter
- 1 large shallot, minced (about ½ cup)
- 3 sprigs fresh thyme
- 1 ¼ c half & half
- Kosher salt to taste
- ½ c minced fresh herbs such as parsley, dill, chives or basil
Directions
Cut corn kernels off cobs into a large, wide bowl. Using the back of your knife, scrape milky liquid off the cobs.
Heat large skillet over medium heat. Melt butter, add shallots and thyme and cook until softened, 3-5 minutes. Add corn kernels and half and half and season with salt to taste. Bring to a simmer and cook for 8-10 minutes until mixture is slightly reduced and corn is cooked and tender. Remove from heat. Remove thyme stems from skillet and discard.
Remove 1 cup of corn mixture into a container and blend with an immersion blender until smooth. Alternatively, you can blend with a blender or food processor. Add blended corn back to skillet along with minced fresh herbs and stir well. Taste for salt and adjust as needed. Serve immediately.
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