Better-Than-Granny’s Creamed Corn

Better-Than-Granny’s Creamed Corn

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.

Better-Than-Granny's Creamed Corn

  • 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)
  1. 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.
  2. Meanwhile, place a paper bowl upside down in the middle of a large mixing bowl.
  3. 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.)
  4. 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.
  5. 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.
  6. 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.

Alton Brown's Corn on the Cob Removal Diagram 


Add yours
  1. 1
    Jeff Ellis

    Hi Alton,

    Thanks for this recipe – I’ve made it about 6 times now – and love it.
    Cooking in a Cast Iron pan in the oven is way cool.

    What grind do you recommend using for the cornbread?
    I started out with Coarse (Bob’s Red Mill-Stone ground) and liked it – but its too coarse for my wife.
    Then the last few times used the Medium and like this a lot – but I like a lot of texture and crunch.
    But…. my wife isn’t as enamored.
    Next I will try the Fine Grind.
    But curious what you prefer.

  2. 6
    still hungry

    Where’s the recipe? All I can see is the pic of the bowl arrangement and the comment section. Looks like your site isn’t working properly.

  3. 7

    I’d love to try this, but all that comes up on my screen (laptop or pad) is the directions for cutting the corn off the cob and the comments – no recipe!

+ Leave a Comment