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.

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

IDEAS YOU'LL LOVE

Creamed Corn

Recipe courtesy of Curtis Stone

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

Grandma Moore's Creamed Corn

Recipe courtesy of Claire Robinson

Scalloped Corn

Recipe courtesy of Food Network Kitchen

Corn Pudding

Recipe courtesy of Food Network Kitchen

Cheesy Corn Pudding

Recipe courtesy of Aida Mollenkamp

Poblano Corn Pudding

Recipe courtesy of Guy Fieri

Creamed Spinach

Recipe courtesy of Claire Robinson

Creamed Spinach

Recipe courtesy of Sunny Anderson

Browse Reviews By Keyword

          Latest Stories