Alton Brown's Creamed Corn

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1/2 onion, diced
• 1 tablespoon butter
• 2 pinches kosher salt
• 8 ears fresh corn
• 1 sprig fresh rosemary, bruised
• 1 tablespoon sugar
• 1/4 teaspoon turmeric
• 2 tablespoons yellow cornmeal
• 1 cup heavy cream
• fresh ground black pepper

Recipe

• 1 in a saucepan over medium heat, sweat the onion in butter and salt until translucent.
• 2 in a large mixing bowl, place a paper bowl in the middle of the bowl.
• 3 resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go.
• 4 after the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.
• 5 add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened.
• 6 add the rosemary.
• 7 sprinkle the corn with the sugar and turmeric.
• 8 stir constantly for about 2 minutes.
• 9 sprinkle the cornmeal onto the corn, using a whisk to combine well.
• 10 add the heavy cream and cook until the corn has softened, about 2 to 3 minutes.
• 11 remove the rosemary.
• 12 season with freshly ground black pepper.