Cut the kernels from the fresh corn into a bowl (approximately 4 1/2 cups).

Scrape the milk and pulp from the corn cobs into the same bowl using the dull side of a knife.

In a blender, puree 1 cup of the corn kernels and some of the milk.

Melt butter in a 10-inch cast iron skillet over medium heat.

Add the chopped onion and the remaining 3 1/2 cups of corn to the skillet.

Cook until the onion begins to soften, about 7 minutes.

Add the pureed corn mixture to the skillet and bring to a simmer.

Reduce heat to medium-low and simmer, stirring occasionally, until the corn is tender, about 15 minutes.

Incorporate the cornstarch, chopped fresh thyme, salt, and pepper into the corn mixture, stirring well to combine.

Continue to simmer, stirring frequently, until the creamed corn has thickened to the desired consistency, approximately 5 minutes.