Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Ear Apparent
Total:
20 min
Active:
10 min
Yield:
3 cups
Level:
None

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

Directions

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

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.

IDEAS YOU'LL LOVE

Better Than Citron Presse

Recipe courtesy of Laura Calder

Better-Than-Boxed Chocolate Cake

Recipe courtesy of Sarah Copeland

Better Than the Box Stuffing

Recipe courtesy of Treva Chadwell

It's Really Better Than Sex Cupcakes

Recipe courtesy of Bobby Deen

Creamed Corn

Recipe courtesy of Chuck Hughes

Creamed Corn

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

Creamed Corn Casserole with Cornbread Crust

Recipe courtesy of Cooking Channel

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here