OLD FASHIONED CREAMED CORN

Luckytrim

Grill Master
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OLD FASHIONED CREAMED CORN

1 small onion, diced
1 tablespoon butter
2 pinches kosher salt
8-10 ears fresh corn, husked and cleaned
1 sprig fresh rosemary, bruised
1 tablespoon sugar
1/4 teaspoon turmeric
2 tablespoons yellow cornmeal
1 cup heavy cream
Fresh ground black pepper to taste

Melt the butter in a saucepan over medium heat; add the onion and salt; sweat the onion until softened.
Find your Bundt cake pan;
Resting the narrow end of a cob in the hole of the bundt pan in a vertical position, remove the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. (Kernels will fall into the body of the bundt pan for easy recovery and clean-up)
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 onion in the saucepan and cook over medium high heat until the juice from the corn has tightened up somewhat.
Add the rosemary.
Add the sugar and turmeric, and cook for about 2 minutes, stirring constantly.
Add the cornmeal to the corn and, using a whisk, combine well.
Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes.
Remove the rosemary sprig and season with fresh-ground black pepper.
Makes about 4 cups.
 
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