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.
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By microamp
Buda, TX
on May 21, 2013
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As my girlfriend said before trying this, "I do not like creamed corn, it's nasty. Since it's an AB recipe, I'll give it a try."
I have converted yet another person who disliked something into something they liked. Actually, she loved it. Other converted foods was pumpkin pie and pecan pie, both AB's, with a co-worker.
I love this recipe, this will make into my collection of recipes. I followed the recipe exactly, fresh corn and all. I'll have to see the reviews here on how it works with frozen corn cobs.
By 2dogsnme2_13097483
Vallejo, Ca
on December 22, 2012
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This is the best creamed corn ever! It's summer so the fresh corn is awesome anyway but adding the fresh rosemary and turmeric puts this over the top!
Made this again but had to use frozen corn since it's winter.Still came out great as I used the tip from another reviewer and gave it a bit of a buzz with my immersion blender.
By kristen_12891480
Lake Forest, 52
on November 11, 2012
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Once again, Alton delivers! He is my "go to" chef. Thanks! This will be a definite addition to our Thanksgiving tradition.
Read all 83 reviews