Creamed Corn
Creamed Corn, lifted nearly intact from Alton Brown
|
|
Creamed Corn
Creamed Corn, lifted nearly intact from Alton Brown
|
| Servings |
| 3lbs corn |
|
|
Ingredients
- 3lbs corn — Roughly 4 ears per lb of stripped corn
- 1Tbsp melted butter
- 4oz diced onion — about half an onion
- 2pinches kosher salt
- 1sprig Fresh rosemary — bruised. If you don’t have fresh, try 1/2 tsp powdered per sprig.
- 1Tbsp sugar
- 1/4tsp ground turmeric — for color
- 2Tbsp cornmeal — stone-ground (Yeah, don’t skip this. Bobs “Red Mill” medium ground is great)
- 1cup heavy cream
- to taste black pepper
Instructions
- Slice corn off of cobs into LARGE bowl, scrape down the cobs with dull end of knife after slicing to capture juice. A little messy, choose a spot for easy cleanup. Using a small paper or plastic bowl upside down on bottom of large bowl helps. Late breaking news: the “OXO Good Grips Corn Prep Peeler” makes this whole step much easier. No, they didn’t give me one. And Alton is going to have to grant a “unitasker” exemption.
- Melt butter in large sauce pan or dutch oven
- Add onion, salt & rosemary and sautee until onions are translucent but not yet browned, ~ 5 minutes
- Add corn, sugar and turmeric to onion and cook over medium-high heat until liquid thickens, ~ 2 minutes.
- Sprinkle corn meal in while stirring to combine.
- Add cream, reduce heat to medium and cook until corn is soft, ~ 3 minutes.
- Fish out rosemary sprig, add black pepper to taste.
Recipe Notes