6 tablespoons butter
small bunch of thyme, tied in kitchen twine
6 bay leaves
2 cups onions, diced
1 teaspoon salt
8 corn ears, kernels cut off, cobs are cut into halves
1 quart milk
Heat butter, thyme and bay leaves in a pan. Add onion and salt and cook over medium heat until onions are soft and begin to brown.
Add corn kernels and cobs and cook for about 10 more minutes, stirring occasionally.
Add milk and cook over a medium heat for about 10 or until milk is very hot.
Remove from heat and cover pot with plastic wrap. Let steep for about 30 minutes.
Once cooled, discard thyme and bay leaves and then squeeze out most of the juices from each cob.
Puree in blender and check salt level. Transfer to a glass container and bring to room temperature before storing in the refrigerator.