Shelly's Recipe

CREAMED CORN

Category: Corn

1/2 onion diced
1 tbsp butter
2 pinches kosher salt
8 ears fresh corn
1 sprig fresh rosemary bruised
1 tbsp sugar
2 tbsp yellow cornmeal
1 cup heavy cream
Freshly-ground black pepper to taste

Cut the corn off the cob. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.

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