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.
- 1 tablespoon unsalted butter
- 1/2 medium (about 4 ounces) onion, diced fine
- 2 pinches kosher salt
- 1 sprig rosemary, bruised (this is, crushed roughly between your hands)*
- 8 ears fresh corn (about 3 pounds total)
- 1 tablespoon sugar
- 1/4 teaspoon ground turmeric (to up the yellow a bit)
- 2 tablespoons stone-ground cornmeal
- 1 cup 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).
- *Rosemary is my favorite herb to pair with corn. The resinous, evergreen flavor (not to mention aroma) balances the sweet, grassiness of the corn.