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Creamed Dried Sweet Corn with Onion and Chives

['"2 (7 1/2-ounce) packages John Copes 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)']

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

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