Ingredients for Alton Brown's Creamed Corn
- 1/2 medium yellow onion, finely chopped
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 4 cups fresh corn kernels (from about 6 to 8 ears)
- 1 fresh rosemary sprig (about 3 inches long)
- 2 teaspoons granulated sugar
- 1/4 teaspoon ground turmeric
- 1/4 cup yellow cornmeal
- 1/2 cup heavy cream
- 1/4 teaspoon freshly ground black pepper
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How to Make Alton Brown's Creamed Corn
- Melt butter in a medium saucepan over medium heat. Add chopped onion and salt. Cook, stirring occasionally, until onion is translucent, about 5 minutes.
- Using a large mixing bowl, place a smaller bowl in the center to support the corn cobs. Holding a cob vertically, use a sharp knife to cut kernels off the cob from top to bottom, keeping your strokes long and smooth. Rotate and repeat for all cobs.
- Once the corn kernels have been removed, use the back of the knife to scrape the remaining pulp and milk from the cobs, adding it to the bowl with the kernels.
- Add the corn and pulp mixture to the saucepan with the cooked onion. Cook over medium-high heat, stirring occasionally, until the corn releases its juices and slightly thickens, about 5-7 minutes.
- Add the fresh rosemary sprig. Stir in sugar and turmeric.
- Stir constantly for 2 minutes, allowing the corn to lightly caramelize.
- Gradually whisk in the cornmeal until fully incorporated and smooth.
- Stir in the heavy cream. Reduce heat to low and simmer for 2-3 minutes, or until the corn is tender and creamy.
- Remove the rosemary sprig.
- Season generously with freshly ground black pepper to taste. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
51g
Fat
105g
Carbs
19g
