OCTOBER

OCTOBER

October 9, 2013

SOUTHERN CREAMED CORN...BETTER THAN GRANDMAS



OK lovey..if you were born south of the Mason-Dixon line,
you KNOW you have a recipe for creamed corn.
 
 
 
BUT, what if we had a little help from perhaps a well- known chef, named Alton Brown? Now don't go breathing a word of this since I am certain, your Mama and your Grandmama had their own version of creamed corn. However, Alton's is probably top of the list on this side dish. No holiday meal can be considered noteworthy without serving creamed corn. This will even make a YANKEE swoon! 





Better than grandmas creamed corn
1/2 onion, diced
1 tablespoon butter
2 pinches kosher salt
8 ears fresh corn
1 sprig fresh rosemary, bruised
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, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel 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. 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.

 


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