Better-Than-Granny's Creamed Corn
ACTIVE TIME: 10 minutes
TOTAL TIME: 20 minutes
Yield: 3 cups
Granny's creamed corn gets a flavorful upgrade with rosemary and turmeric. I use rosemary in this application because it’s my favorite herb to pair with corn. The resinous, evergreen flavor (not to mention aroma) balances the sweet grassiness of the corn, earning the vegetable its rightful place at the center of the dinner table. After all, corn (maize) is as American as food gets, and creamed corn may be its finest culinary expression…after corn on the cob, of course.This recipe first appeared in Season 2 of Good Eats.
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- 1 tablespoon unsalted butter
- 1/2 medium onion, finely diced
- 2 pinches kosher salt
- 1 (8-inch) sprig rosemary, crushed roughly between your hands
- 3 pounds (about 8 ears) fresh corn, shucked
- 1 tablespoon sugar
- 1/4 teaspoon ground turmeric
- 2 tablespoons stone-ground cornmeal
- 1 cup heavy cream
- Pinch freshly ground black pepper
ACTIVE TIME: 10 minutes
TOTAL TIME: 20 minutes
Yield: 3 cups
Procedure
- 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. Remove from heat.
- 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. If not, carefully hold the corn cob the same way. Using a chef's knife, cut off the kernels, slicing from top to bottom. When all the kernels have been removed, turn the knife around and use the spine of the bade to carefully scrape out any remaining pulp. Repeat with the rest of the ears of corn.
- Add the corn, sugar, and turmeric to the saucier, return to medium-high heat, and continue cooking 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 heat to medium, and cook until the corn is very soft, 2 to 3 minutes.
- Fish out the rosemary, season with pepper and additional salt, if desired, and serve as a side to just about anything, or use to make cornbread.
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