Sunday, February 27, 2011

Creamed Sweet Corn

This is some outstanding creamed corn. Not your standard heavy-cream creamed corn, though there is cream in it. The spices really add a lot of depth to this dish. Use just-picked corn for the best results.

The original recipe calls for a sprig of fresh rosemary. I didn't have one on hand, so I took a couple pinches of dried rosemary and ground them up with a mortal and pestle.

Makes: 3 cups, 6 servings
Prep time: 15 minutes
Cook time: 10 minutes
Printable Recipe


  • 1/2 onion, diced
  • 1 T butter
  • 8 ears of fresh sweet corn
  • 1 sprig fresh rosemary, bruised
  • 1 T sugar
  • 1/4 t turmeric
  • 2 T yellow cornmeal
  • 1 cup heavy cream

1. Sweet the onion in butter with a little salt in a large saucepan over medium heat.

2. Remove kernels (and the pulp) from corn into a large bowl.

3. Add corn to saucepan and cook over medium high heat until the corn firms up slightly.

4. Add the rosemary and sprinkle with sugar and turmeric. Stir for 2 minutes.

5. Add cornmeal and whisk well to combine.

6. Add the cream and cook until corn is softened, about 2-3 minutes. Remove the rosemary and season with salt and pepper.

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