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 Gstep96
Brooklyn New York
on January 15, 2012
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By far the best creamed corn I ever had. It's an esay recipe for anyone to do. Give it a few minutes to hang out before you jump into it. Give it time to cool off. All the flavors will come together. It is so good you may feel like bathing in it.
By audradavid
Minnetonka, MN
on December 11, 2011
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The best recipe ever! Alton Brown ROCKS! Follow the recipe exactly - the rosemary, corn meal and turmeric makes this dish. I also roast my fresh corn on the grill in the summer for added flavor. Adding a small can of roasted green chilies adds some color and spice. Once I had left- over lobster tail meat and added it and it was wonderful. Crab meat or shrimp would be delightful as well.
By US Expat
Europe
on November 27, 2011
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This was outstanding and a snap for a first time use recipe. I followed the tips from the comments about blending some of the corn (I had to use frozen with the cream/salt/pepper to get the texture right and it was absolutely fantastic. This will be a staple for Thanksgiving! Served to international guests and they loved it too. Also, since it goes together so quickly, it can be made and served in minutes. Love it!
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