Summertime Creamed Corn

• 1 tablespoon olive oil
• 3 tablespoons grated onion
• 2 small cloves garlic, minced
• 3 cups fresh corn kernels (6 to 8 ears; see Notes)
• 2 cups Bechamel Sauce
• 2 bay leaves
• Pinch of cayenne pepper
• A few gratings of nutmeg
• Pinch of dried thyme leaves
• Coarse (kosher) salt and freshly ground black pepper, to taste
• Fresh lemon juice, to taste

1. Heat the oil in a small, heavy saucepan over low heat.
2. Add the onion and garlic and sweat, stirring occasionally, until translucent but not browned, about 5 minutes.
3. Add the corn, bechamel, bay leaves, cayenne, nutmeg, thyme, salt, and pepper.
4. Cook, uncovered, stirring occasionally, until everything is nice and creamy, about 30 minutes.
5. Remove the pan from the heat and discard the bay leaves.
6. Add a squeeze or two of lemon juice, then taste and adjust the seasoning before serving.

olive oil, onion, garlic, fresh corn kernels, bechamel sauce, bay leaves, cayenne pepper, nutmeg, thyme, salt, lemon juice

Taken from www.cookstr.com/recipes/summertime-creamed-corn (may not work)