Skip to content
Creamed Corn
Ingredients
- 1 spring fresh rosemary
- 1/2 onion, chopped
- 1 Tablespoon butter
- 8 ears fresh corn
- 1 Tablespoon sugar
- 1/4 teaspoon turmeric
- 2 Tablespoons yellow cornmeal
- 1 cup heavy cream
Instructions
- Using a pestle and mortar, bruise the rosemary to release the aromatics.
- Using a large mixing bowl, rest the corn cobs in a vertical position and cut off the tops of the kernel with a knife.
- After the kernels have been stripped, use the back side of the knife to scrape remaining pulp and milk from the cob.
- In a medium saucepan, melt the butter over medium heat.
- Add the onion and cook until translucent.
- Add the corn pulp mixture to the saucepan and cook over medium high heat until the juice from the corn has tightened.
- Add the rosemary sprig.
- Add sugar and turmeric and stir constantly for 2 minutes.
- Whisk the cornmeal into the saucepan.
- Add the heavy cream and cook for 3 minutes.
- Remove the rosemary before serving.
