Summer Creamed Corn

Ingredients

• 8 cobs of corn, husked
• 1 tbsp canola oil
• ⅓ cup diced shallot
• 3 cloves garlic, finely chopped
• 3 sprigs fresh thyme
• 2 bay leaves
• ½ cup white wine
• 1 cup whipping cream
• ½ tsp salt
• ½ cup chopped fresh Italian parsley

Directions

1. Cut corn kernels from cob using a sharp knife. There should be about 4 cups.
2. Heat oil in a medium frypan over medium-low heat. Sauté shallots until softened, about 1 – 2 minutes. Add garlic, thyme and bay leaves; sauté for 30 seconds. Stir in white wine, loosening any browned bits, and bring to a simmer for 1 minute. Add corn kernels and cream. Bring to a simmer; cook until the liquid is mostly reduced and the corn is cooked through, about 7 – 10 minutes. Discard bay leaves and thyme. Season with salt. Stir in parsley.