½ cup chopped Vidalia onion 1 clove garlic, minced
½ cup heavy whipping cream, divided
1½ teaspoons kosher salt, divided
1 tablespoon chopped fresh thyme
½ teaspoon ground black pepper
⅛ teaspoon ground red pepper
Garnish: fresh thyme
Instructions
Using a sharp knife, cut tips from corn kernels (about 3 cups). Using the back of a spoon, scrape cobs to remove pulp (about 1½ cups).
In a 10-inch cast-iron skillet, heat oil over medium-high heat. Add sausage and onion, and reduce heat to medium; cook, stirring occasionally, until lightly browned, about 3 minutes. Add garlic; cook for 1 minute. Stir in corn, corn pulp, ¼ cup cream, and 1 teaspoon salt; bring to a boil over medium-high heat. Reduce heat; cover and simmer, stirring occasionally, until tender, about 40 minutes.
Stir in remaining ¼ cup cream; cook, uncovered, for 10 minutes. Stir in thyme, black pepper, red pepper, and remaining ½ teaspoon salt. Garnish with thyme, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/creamed-corn-with-smoked-sausage-recipe/