Alton Brown'S Creamed Corn

1. 1

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

2. 2

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

3. 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. 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. 5

   Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened.

6. 6

   Add the rosemary.

7. 7

   Sprinkle the corn with the sugar and turmeric.

8. 8

   Stir constantly for about 2 minutes.

9. 9

   Sprinkle the cornmeal onto the corn, using a whisk to combine well.

10. 10

    Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes.

11. 11

    Remove the rosemary.

12. 12

    Season with freshly ground black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.