½ cup Easy Butter canna-butter
1 onion, finely diced
5 cups frozen corn (do not thaw)
1 cup heavy cream
6 tablespoons maple syrup
½ teaspoon kosher salt, plus more to taste
1. Heat your butter over medium heat in a large pot or pan, then add the onions and cook until translucent, about 10 minutes, stirring often.
2. When the onions are ready, add in the corn, cream, and maple syrup.
3. Stir to combine, and allow to simmer until tender, about 20 minutes.
4. Once tender, use a blender or immersion blender to blend the creamed corn, but do not puree it, as you still want a bit of a chunky texture. Taste and add a bit more maple syrup or salt, if desired.