Creamed Corn

Combine corn meal and heavy cream. Set aside to hydrate at least 1.5 hours.
2 tbsp Finely Ground Corn Meal, ¼ cup Cream

Cut corn off two ears, grate corn off the two remaining ears.
4 ears Corn
Finely chop the onion and jalapeno pepper.
⅓ cup Sweet Onion, 2 tsp Jalapeno
Toast the chili flakes in a hot, dry pan over medium heat until they become fragrant.
1 tsp Red Chili Flakes

Melt the butter in a medium saucepan. Sauté the chopped onion, jalapeno, and thyme in melted butter until onions are translucent.
⅓ cup Sweet Onion, 2 tsp Jalapeno, 1 tbsp Melted Butter, 1 8" Sprig of Thyme
Add the sugar, turmeric, grated corn and jalapenos to the onion mixture
1 tbsp Sugar, 1 tsp Turmeric, Previously Grated Corn

Add the heavy cream to the hydrated cornmeal. Stir to distribute the cornmeal evenly and add cornmeal mix to the onion and grated corn.
¾ cup Heavy Cream, Previously Hydrated Corn Meal
Add cut corn and simmer five minutes, stirring often.
Previously Cut Corn
Remove thyme sprigs. Some leaves may remain in the mix, this is okay. Season to taste with salt and pepper.
To Taste Salt and Pepper