Cut kernels from corn and place in a large bowl. Take the back of a knife and run it down each cob to scrape off the pulp. You should get about 1 1/2 cups of pulp altogether. Place in bowl with kernels.
Heat oil in a 12-inch cast skillet over medium-high heat.
Add sausage and onion, turn heat down to medium, and cook until lightly browned (about 3 minutes).
Add garlic and cook 1 additional minute.
Add corn and stir in 3/4 cup cream and 1/2 teaspoon salt.
Reduce heat, cover and simmer for 15 minutes, stirring occasionally. Remove cover and continue to cook, stirring frequently for 15 to 20 minutes.
Stir in remaining cream, black pepper, crushed red pepper, thyme, and remaining salt.
Cook a few more mintes and remove from heat.
This recipe originally appeared on spicysouthernkitchen.com