This 5-Ingredient Creamed Corn Is the Most Delicious Thing You'll Make This Week

Around this time of year, plenty of food websites (including this one!) will tell you to "elevate" your Thanksgiving by injecting unlikely ingredients into holiday classics. Mashed potatoes topped with garlicky chickpeas? Absolutely. A sticky rice-stuffed turkey? Delicious, too.

But creamed corn does not need to be fucked with. That's not to say that it can't or shouldn't be fucked with, but that creamed corn has not yet attained the level of basic-ness that would require said fucking-with.

That is, if you go by Matty Matheson's recipe, which you absolutely should.

And it couldn't be simpler. Start by sweating some finely diced onions with a little butter in a pan, cooking them until they reach that point when everyone starts piling into the kitchen and screaming "WHAT ARE YOU COOKING IT SMELLS DELICIOUS." About ten minutes should do the trick.

After that, just toss in some frozen corn with heavy cream and some maple syrup, simmering it all until tender and sweet. Use an immersion blender to give it some texture—you're looking for a near-porridge consistency.

And that's it—no masala, no za'atar. But if you want to add a pinch of something here and there, we won't tell.