Ingredients

• 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)

Instructions

1. Stir corn, milk, and cream in a large bowl. Cover with plastic wrap and chill at least 4 hours or up to overnight.
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.
3. Season to taste with salt and pepper. Top with chives.