Creamed Corn

The creamed corn is a rich and delicious recipe I saw in one of my favorite cookery show by Alton Brown - Good Eats. It is very flavorful, quick and yet silky and delicious.. To make this less rich, substitute milk for cream. One can also use other herbs instead of Rosemary. One point to note is – just bruise the rosemary and NOT CHOP INTO PIECES. I learnt it the hard way. Also when removing the kernels from corn, knife should be facing towards the board or you will get corn milk facial. The recipe yields 3 cups of the creamed corn.

 

Ingredients
Onion – ½ diced
Butter – 1 table spoon
Salt (Kosher) – 2 pinches
Fresh Corn – 8 ears
Fresh Rosemary – 1 spring (bruised)
Turmeric – ¼ tea spoon
Yellow cornmeal – 2 table spoon
Heavy Cream – 1 cup
Sugar – 1 tablespoon
Fresh pepper

Method
Heat a saucepan on medium heat with butter and sweat the onion and salt until translucent
In a large mixing bowl, place a heavy duty paper bowl upside down. Resting the cob on the paper 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 (like peeling the skin of a pineapple)
Scrape any remaining pulp and milk of the cob
Add the corn and pulp mixture to the saucepan and cook over medium heat until the juice from the corn as tightened.
Add rosemary
Sprinkle sugar and turmeric
Stir constantly for 2 minutes and sprinkle cornmeal on top
Add heavy cream and cook until the corn has softened – about 2 – 3 minutes.
Remove the rosemary and serve with freshly ground black pepper

 

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