Better-Than-Granny's Creamed Corn
Granny's creamed corn gets a flavorful upgrade with rosemary and turmeric. I use rosemary in this application because it’s my favorite herb to pair with corn. The resinous, evergreen flavor (not to mention aroma) balances the sweet grassiness of the corn, earning the vegetable its rightful place at the center of the dinner table. After all, corn (maize) is as American as food gets, and creamed corn may be its finest culinary expression…after corn on the cob, of course.This recipe first appeared in Season 2 of Good Eats.
- Time: 20 min
- Servings: 3
Source: Alton Brown
Ingredients
- tablespoon unsalted butter
- medium onion, finely diced
- pinches kosher salt
- sprig rosemary, crushed roughly between your hands
- pounds fresh corn, shucked
- tablespoon sugar
- teaspoon ground turmeric
- tablespoons stone-ground cornmeal
- heavy cream
- freshly ground black pepper