Food Network: Better Than Grannie's Creamed Corn

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Better Than Grannie's Creamed Corn
Recipe courtesy Alton Brown

Ingredients
1/2 onion, diced
1 tablespoon butter
2 pinches kosher salt
8 ears fresh corn
1 sprig fresh rosemary, bruised
1 tablespoon sugar
1/4 teaspoon turmeric
2 tablespoons yellow cornmeal
1 cup heavy cream
Fresh ground black pepper

Directions
In a saucepan over medium heat, sweat the onion in
butter and salt until translucent.

In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the
cob on the bowl in a vertical position remove only the tops of the kernel with a
knife, using long smooth downward strokes and rotating the cob as you go. After
the cob has been stripped, use the dull backside of your knife to scrape any
remaining pulp and milk off the cob.

Add the corn and pulp mixture to the saucepan and cook over medium high until the
juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the
sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal
onto the corn, using a whisk to combine well. Add the heavy cream and cook until

the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with
freshly ground black pepper.