Ingredients

• 4 cups whole milk
• 7 ears corn
• 1 large onion, diced
• 1 large potato, cubed
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. In a large saucepan, bring the milk to a low simmer over medium-low heat
2. Meanwhile, cut the kernels from the ears of corn and set them aside
3. Add the corn cobs (without kernels) to the warm milk and simmer for 10 minutes to extract flavor
4. While the cobs simmer, heat olive oil in a large skillet over medium heat
5. Add onions, potatoes, and thyme to the skillet and sauté for about 8 minutes, until vegetables begin to soften
6. Add minced garlic and sauté for another minute
7. Remove corn cobs from the milk and discard
8. Add the potato and onion mixture to the milk
9. Add the reserved corn kernels and simmer for 15 minutes, or until potatoes are tender
10. Season to taste with salt and pepper
11. Serve hot