Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Ear Apparent
Save Recipe Print
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
3 cups

Ingredients

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.

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.

IDEAS YOU'LL LOVE

Shrimp and Corn Chowder

Recipe courtesy of Food Network Kitchen

Confetti Corn

Recipe courtesy of Ina Garten

Orange-Glazed Grilled Acorn Squash

Recipe courtesy of Bobby Flay

Fish and Corn Chowder

Recipe courtesy of Rachael Ray

Southern Biscuits

Recipe courtesy of Alton Brown

Perfectly Grilled Corn on the Cob

Recipe courtesy of Bobby Flay

Perfect Potatoes au Gratin

Recipe courtesy of Ree Drummond

Balsamic-Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Broccoli Wild Rice Casserole

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.