1. Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves. Drizzle with 1 tablespoon olive oil, wrap it in aluminum foil, and roast for 40 minutes, or until the cloves are soft and golden. This slow roasting transforms the garlic into a sweet, spreadable treasure.
2. While the garlic roasts, remove the kernels from the fresh corn cobs using a sharp knife. If using frozen corn, make sure it’s fully thawed and drained.
3. In a large skillet, heat the remaining 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Once melted, add the corn kernels, stirring occasionally, and cook until they begin to soften and develop a slight golden color, about 5-7 minutes.
4. Once the garlic is cool enough to handle, squeeze the roasted cloves out of their skins directly into the skillet with the corn. Mash them gently with the back of a spoon to distribute their creamy, sweet flavor evenly.
5. Sprinkle the flour over the corn mixture if you’d like a thicker texture. Stir well and cook for 1-2 minutes to remove the raw flour taste.
6. Slowly pour in the heavy cream and milk, stirring constantly. Lower the heat to medium-low and let the mixture simmer gently for 8-10 minutes, stirring occasionally, until the cream thickens and the flavors meld beautifully.
7. Season with salt and freshly ground black pepper. Stir in the Parmesan cheese if using — it adds a lovely umami touch that Mama Lou’s recipes often embraced.
8. Remove from heat and sprinkle with fresh thyme or chopped chives before serving.

I remember the first time I made this for Ouma on a chilly autumn evening. The house was filled with the aroma of roasted garlic, and as she took her first bite, she smiled — the kind of smile that told me this recipe wasn’t just food, but a memory in the making. That moment still warms me, and I hope you find the same joy in this dish.