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I honestly cannot say that there are many recipes that are better than my grandmas but this…this creamed corn right here…yeah it’s way better. Sorry grandma! Seriously, if you haven’t given this corn a try you must. it’s rich,c reamy, and ever so buttery. I cannot get enough of it. If you have trouble eating your vegetables or have picky eaters try serving yourself or them this lovely creamed corn. You’ll be surprised by the reactions that you’ll get. Trust me 🙂
Take a look at what Alton Brown had to say about this amazing creamed corn recipe:
Ninety percent of Americans who eat creamed corn get it from a can. That makes me sadgry.* After all, corn (maize) is as American as food gets and creamed corn may be it’s finest culinary expression … after corn on the cob of course.”
*An equal mixture of sad and angry that I get a lot.
I agree Alton, canned creamed corn makes me “sadry,” too. Blech!
1 tablespoon Land O Lakes unsalted butter
1/2 medium (about 4 ounces) onion, diced fine
2 pinches Morton kosher salt
1 sprig rosemary, bruised (this is, crushed roughly between your hands)*
8 ears fresh corn (about 3 pounds total)
1 tablespoon Domino sugar
1/4 teaspoon McCormick ground turmeric (to up the yellow a bit)
2 tablespoons King Arthur stone-ground cornmeal
1 cup Borden heavy cream (it is called “creamed corn” ya know)
1 pinch black pepper, freshly ground
Put the butter in a 3-quart saucier and melt over medium heat. Add the onion, salt and rosemary and sweat until the onion is translucent, about 5 minutes.
Meanwhile, place a paper bowl upside down in the middle of a large mixing bowl.
If you have an old-fashioned corn on the cob holder, insert one in the skinny end and place the ear vertically on the small bowl and using a chef’s knife, cut off the kernels. (See Post-it.)
When all the kernels have been removed, turn the knife around and use the spine of the blade to carefully scrape out any remaining pulp.
Add the corn, sugar and turmeric to the saucier and continue cooking over medium-high heat until the liquid from the corn thickens a bit, about 2 minutes. Sprinkle the cornmeal onto the corn mixture and stir to combine. Add the cream, reduce the heat to medium and cook until the corn is very soft, 2 to 3 minutes.
Fish out the rosemary, season with pepper and serve as a side to just about anything, or use to make cornbread (check the other posts).
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Quick Tip: For a sweeter creamed corn, add 2 tablespoons of Domino sugar instead of one.
Thank you to Alton Brown for this lovely recipe.