Alton Brown's Creamed Corn

Recipe by Xexe383
READY IN: 20mins
YIELD: 3 cups




  • 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.