Homemade Creamed Corn

Our most recent dinner club theme was Soulful Saturday and Eric and I were assigned the vegetable dish.  With the dinner in late January we had no real options on fresh corn co I substituted 3 bags of frozen corn that I let thaw on the counter.  Because it is frozen there really wasn't a pulp mixture so I added a bit more heavy cream to taste.  This turned out delicious so we remade it on Sunday for our dinner with our son.  Recipe is a keeper! 

Ingredients

1/2 onion, diced

1 tablespoon butter

2 pinches kosher salt

8 ears fresh corn, or 3 bags of frozen 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

Directions

In a saucepan over medium heat, sweat the onion in butter and salt until translucent.

If using Fresh corn:

In a large mixing bowl, place a paper bowl in the middle of the bowl. 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. After the cob has

been stripped, use the dull backside of your knife to scrape any remaining pulp and

milk off the cob.

Add the corn and pulp mixture to the saucepan and cook over medium high until the

juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar

and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the

corn, using a whisk to combine well. Add the heavy cream and cook until the corn

has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly

ground black pepper.

Recipe courtesy of Alton Brown