Ingredients
1 cup sliced Red Onion
2 tsp. Olive Oil
Salt
Pepper
6 Tbsp. minced Green Onion
6 Corn on the Cob or 5-6 cups Corn Kernels
4 Tbsp. Unsalted Butter
2 cups Milk
4 sprigs Thyme
2 Bay Leaf
1/3 cup Smoked Gouda Cheese
❃❃Serves 4❃❃
Preparation
Preheat oven to 450 degrees, line baking sheet with foil and spray with non-stick cooking spray.
Slice red onions, mince green onions and, if using fresh corn, remove corn kernels from cob.
Roast Onions
Add sliced red onions, 2 tsp olive oil, pinch of salt and pinch of pepper to sheet pan and roast for 15 minutes.
After the onions have roasted remove from oven, cool and then chop.
Infuse Milk
Place the milk, thyme and bay leaves into a wide sauce pan. If using fresh corn, using the back of the knife, get as much milk out of the corn cobs as possible. Put 2-3 of the cobs into the milk and heat on medium infusing the corn into the milk for 20- 30 minutes.
Remove the cobs, bay leaf and thyme stems. Add infused milk to the blender.
Corn
In a cast iron skillet melt the butter and add the chopped green onion and corn kernels. Cook about 1 – 2 minutes softening the onions and warming the corn. Add a pinch of salt and pepper.
After the onions are soft and the corn is warmed transfer ½ of the mixture to the blender of milk. Blend until combined into a thick liquid.
Add blended mixture to the remaining corn in the cast iron skillet over medium heat. Add in the chopped roasted onions and melt the cheese into the corn. Season with salt and pepper to taste.