4 tablespoons butter

1 small onion, diced

2 cloves minced garlic

6 ears of sweet fresh corn, kernels removed

1/4 cup fresh chives, chopped, plus more for garnish

3 sprigs of fresh thyme, leaves removed

2 tablespoons flour

1-1/2 cups whole milk

8 oz block of cream cheese, cut into cubes and softened

2-1/2 cups shredded white cheddar cheese

1/2 cup parmesan cheese

Preheat oven to 350 degrees.

In a large skillet, melt butter over medium heat. Add onion and cook until translucent (roughly 5 minutes). Stir in corn kernels, garlic, chives, and thyme until mixture becomes fragrant (about 1 minute). Add flour and stir for 30 seconds. Add milk and stir.

Bring mixture to a simmer, then fold in cream cheese, 2 cups of the white cheddar cheese, and 1/4 cup of the parmesan. Top corn with the remaining half cup of white cheddar. Transfer skillet to the oven and bake until the corn is bubbly and cheese is melted. About 20 minutes. 

Garnish with more chives and the remaining 1/4 cup of parmesan before serving. 

Servings: 6

Prep time: 10 minutes

Cook time: 20 minutes

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