- 1 Tbsp unsalted butter
- 1/2 medium onion, diced
- 2 pinches kosher salt
- 1 sprig rosemary, bruised (that is, crushed roughly between your hands)
- 8 ears fresh corn
- 1 Tbsp sugar
- 1/4 tsp ground turmeric
- 2 Tbsp stone-ground cornmeal
- 1 cup heavy cream
- 1 pinch black pepper, freshly ground
- Put the butter in a 3-quart saucier and melt over medium heat. Add the onion, salt, and rosemary and sweat until the onion is translucent, about 5 minutes.
- Meanwhile, place a paper bowl upside down in the middle of a large mixing bowl.
- If you have an old fashioned corn on the cob holder, insert one in the skinny end and place the ear vertically on the bowl.
- Use a chef’s knife to cut off the kernels.
- After the kernels are off, turn the knife around and use the spine of the blade to scrape out any remaining pulp.
- Add the corn, sugar and turmeric to the saucier and continue cooking over medium-high heat until the liquid from the corn thickens a bit, about 2 minutes. Sprinkle the cornmeal onto the corn mixture and stir to combine. Add the cream, reduce the heat to medium, and cook until the corn is very soft, 2 to 3 minutes.
- Fish out the rosemary, season with pepper, and serve as a side to just about anything.
From: Good Eats the early years by Alton Brown
Katie: My grandmother used to always make creamed corn, which I liked growing up. I came to appreciate it even more as an adult, and used some of the creamed corn she had frozen to make things like corn pudding and corn chowder. I had never made creamed corn myself, though. Well, I still haven’t, as Gray made this recipe, but I did begin to help at the “add cream” stage of instruction #6. We had this with grilled pork chops and it was just delicious! It was very different than my grandmother’s creamed corn, although it wouldn’t call it better. We will probably be making this one again, especially when corn is fresh!
Gray: This turned out well, but I think I needed to cook it a little longer to make it smoother and creamier. The turmeric and rosemary sounded a little weird to me at first, but they really make this stand out. We used a mix of both white and yellow corn (mostly because we couldn’t decide between the two). We’ll definitely be doing this one again!