Creamed Corn with Pink Peppercorns and Thyme

This is a great way to use up leftover corn on the cob. It is not a low-fat recipe, but it is a nice change once or twice during corn season. I like to use a cast iron skillet to make this dish because it distributes the heat evenly.

Creamed Corn with Pink Peppercorns and Thyme
8 ears corn on the cob, cooked
1/4 cup unsalted butter
2 cups heavy cream
salt to taste
1-1/2 teaspoons pink peppercorns
1-1/2 teaspoons dried thyme

Remove the corn kernels from the cob. You want 5-6 cups of corn. Heat a cast iron skillet on medium heat. Add butter and let melt. Add corn with salt to taste. Let cook, stirring often until corn just begins to get a bit of golden color on it and there are brown bits in the bottom of the pan. It should take 7-8 minutes. Add cream, a little salt, pink peppercorns and thyme. Bring to a boil. Turn heat to low and let cook uncovered 25-30 minutes, stirring occasionally. Taste and adjust salt. It should be ready when the cream has reduced and is thickened. Serves 4-6.

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