20 June 2010

Mellow Yellow Monday #74 - Alton Brown's Creamed Corn

I have never been much of a fan of creamed corn and hadn't really eaten it since my grandmother passed away. I liked hers OK, but it was a bit sweet for me. And the stuff that comes in a can is just nasty - mostly sweetened cornstarch goop with some corn kernels. Around five or six years ago I was watching Good Eats and Alton Brown made creamed corn. Hmmm. It looked different than what I was used to seeing, didn't use a lot of sugar and was seasoned with rosemary. That might be something we would like. So I gave it a try.

Well, let me tell you, it was delicious. It is now my go-to recipe for creamed corn. I like to make it several times during the summer. This year I am hoping to make enough to put some in the freezer to have when corn is out of season.

And as when I think of corn, I think yellow, this is my MellowYellow Monday post. Check out who else is joining Drowsey Monkey at this week's Mellow Yellow Monday party.

I got corn in the last CSA veggie box and decided it was high time to make Alton's Creamed Corn. So I gathered all the ingredients together:

Next I got the corn cut off the cob.

The directions say after the corn is cut off the cob, you should use the dull side of the knife to scrape off the remaining pulp and corn milk. Do not be tempted to skip this step. I probably got another cup full of corn goodness to add to the skillet.

Sauté the onion in butter. I did this in my lovely Lilac Mist Le Creuset pot. Have I mentioned that I just love my Staub and Le Creuset pots?

Add the corn to the pot.

Then the seasonings. I picked the rosemary about five minutes before I put it in the pot.

Luscious creamed corn, ready to serve:

Better Than Grannie's Creamed Corn
Alton Brown

1/2 onion, diced
1 Tbsp butter
2 pinches kosher salt
8 ears fresh corn
1 sprig fresh rosemary, bruised
1 Tbsp sugar
1/4 tsp turmeric
2 Tbsp yellow cornmeal
1 cup heavy cream
Fresh ground black pepper

Sauté onion in butter with salt in a saucepan until onion is translucent.

Cut corn off cob, removing only the tops of the kernel with a knife, using long smooth downward strokes. 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 mixture to the saucepan and cook over medium high until the juice has thickened. Add the rosemary and sprinkle with sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine. Add the cream and cook until the corn has softened, about 2 to 3 minutes.

Remove the rosemary sprig, and season with freshly ground black pepper. Now it is ready to serve.

1. I had 10 ears of corn in the veggie box and used them all. Then I increased all the other ingredients slightly so it would be seasoned correctly.
2. Because this was Silver Queen corn, I used 1/2 tsp turmeric in order to give the finished dish a more yellow colour.

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lina@home sweet home said...

Great entry for MYM. Thanks for the recipe...

Mylene said...

Looks yummy! I haven't cooked my very own creamed corn. This is probably a good recipe :)


onlinemommy said...

I prefer this type of corn than the Japanese yellow corn because it is more sticky.

mine is here

Ma.links said...

Lokks really tasty!

Rinkly Report said...

We frequently have sweetcrn as a lunch dish. Now I'll have a different way of serving it.

Angie said...

That looks & sounds great. I'll have to try it, thanks.

Poetic Shutterbug said...

I haven't had creamed corn in years and this looks delicious. I think the cornmeal even makes it that much richer. Great recipe and easy to do. Thanks.

Southerncook said...

Becky, This sounds very good and I will give it a try. My mother use to make it very similarly but she did not use rosemary in it. Hers was a little more simple. She would brown some bacon, add the freshly cut corn, saute for a few minutes in the bacon grease (as you know that is a Southern thing) S&P and a little evaporated milk. That is pure heaven to me and I don't indulge very often. Oh my, now I am craving my mother's creamed corn. Thanks for the reminder and I will definitley try Alton's recipe too.


Manang Kim said...

Oh my goodness this is for sure yummy. I get hungry just by looking at the picture ^_^. Happy Monday!

MYM~Yellow Hollyhock
RRT~Red Hollyhock

Anonymous said...

That looks delicious! Gonna have to feature you on my Kitchen Chronicles one week!! Seriously :)

Happy Mellow Yellow Monday!


Cai - weekdayphotos.com said...

Great photo!
If your interested check out my unique photo challenge website www.weekdayphotos.com, every weekday has its own theme and a different photo challenge every week.
The themes are:

Monday - Creative Colors
Tuesday - Macro
Wednesday - 2 of a kind
Thursday - Urban
Friday - Sunset

The winning photo for every theme/week gets their photo published on the website, check it out and ill be glad if you would join :)

Have a good one!

Cathy said...

This recipe looks so darn good and I can't wait to make it when the local corn in ripe. With the way the summer is going that could be October.

Becky said...

Thanks all. This really is the only creamed corn that I like. There are now 8 qt bags of it in the freezer to enjoy when we don't have fresh corn.
@Carolyn: My grandmother probably used bacon n hers too.
@Earl's Daughter: That is so nice of you!
@Cai: Thanks! As soon as I get back home I will check this out.
@ Cathy: Yikes! I HOPE you get corn before October. The rosemary is really good in this corn - not overpowering at all.

tatess said...

thanks for the recipe.