Better-Than-Granny’s Creamed Corn

Ingredients

1. 1 tablespoon unsalted butter
2. ½ medium (about 4 ounces) onion, diced fine
3. 2 pinches kosher salt
4. 1 sprig rosemary, bruised (this is, crushed roughly between your hands)*
5. 8 ears fresh corn (about 3 pounds total)
6. 1 tablespoon sugar
7. ¼ teaspoon ground turmeric (to up the yellow a bit)
8. 2 tablespoons stone-ground cornmeal
9. 1 cup heavy cream (it is called “creamed corn” ya know)
10. 1 pinch black pepper, freshly ground

Instructions

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).

Notes

1. *Rosemary is my favorite herb to pair with corn. The resinous, evergreen flavor (not to mention aroma) balances the sweet, grassiness of the corn.

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