Active Time

　　25 minutes

　　Total Time

　　50 minutes

　　Step aside, cornbread. In Pennsylvania Dutch country, dried sweet corn is an essential part of the Thanksgiving table. Soak it in milk and cream for at least 4 hours (or up to overnight), then simmer it with a bit of sautéed onion for a luscious side dish that's as sweet as summer corn—and even more irresistible.

　　

Ingredients

10–12 servings

　　2 (7 1/2-ounce) packages John Cope's dried sweet corn (about 4 cups)

　　5 cups whole milk

　　2 cups heavy cream

　　4 tablespoons unsalted butter

　　1/2 cup finely chopped onion (about 1/2 small onion)

　　1 tablespoon kosher salt, plus more

　　1 tablespoon sugar

　　Freshly ground black pepper

　　Sliced chives (for serving)

　　

Step 1

Stir corn, milk, and cream in a large bowl. Cover with plastic wrap and chill at least 4 hours or up to overnight.

　　

Step 2

Melt butter in a large pot over medium heat. Add onion and a pinch of salt and cook, stirring often, until onion is translucent and just starting to turn golden, about 6 minutes. Add corn mixture, sugar, and 1 Tbsp. salt. Increase heat to medium-high and cook, stirring frequently, until mixture comes to a boil. Reduce heat to low and simmer, stirring occasionally, until creamed corn is thick, about 30 minutes.

　　

Step 3

Season to taste with salt and pepper. Top with chives.

　　Cooks' Note

　　John Cope's Dried Sweet Corn is available at Pennsylvania General Store and Amazon.