Creamed Corn
Creamed Corn
Recipe courtesy Alton Brown
1/2 onion, diced
1 tablespoon butter (or bacon fat)
2 pinches kosher salt
8 ears fresh corn
1 sprig fresh rosemary, bruised (optional)
1 tablespoon sugar
1/4 teaspoon turmeric
2 tablespoons yellow cornmeal
1 cup heavy cream
Fresh ground black pepper
In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
In a large mixing bowl, rest the cob in a vertical position and remove the corn kernels 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, if using. 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.
Gulliver's Famous Cream Corn
This recipe is from a famous prime rib restaurant in Irvine, CA Gulliver's, that has been in business for 41 years. This restaurant was known first for its prime rib but even more spectacular than the fare of meat offered, was the amazing vegetable side dish they served of creamed corn. People would actually go to the restaurant because of the corn.
1 bag (24 ounce) frozen shoepeg corn (Pictsweet brand recommended)
8 ounces heavy cream
8 ounces milk
1 teaspoon salt
6 teaspoons sugar
2 tablespoons butter, melted
2 tablespoons flour (or cornstarch for GF)
Pinch white pepper (black pepper is just fine too)
½ cup Parmesan cheese, shredded
Put corn, cream and milk in saucepan and bring to a boil. At first it will be a solid frozen mass, just give it time and it will warm up and liquify.
Melt butter in microwave and add flour to make a roux (thickener). Will be the consistency of paste.
Mix this into the corn. Continue to cook until thickened. Add pepper. Pour into casserole dish (9" x 13" if you doubled it) and top with Parmesan cheese. Put into 350 degree fahrenheit oven for 20 minutes or until cheese is good and melted!
