| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 3 cups |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 3 cups |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 224 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 4 g |
| Cholesterol | 45 mg |
| Sodium | 57 mg |
| Serving Size | 1 of 8 servings |
| Calories | 224 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 4 g |
| Cholesterol | 45 mg |
| Sodium | 57 mg |
Reviews
This dish was the only dish people raved about at Thanksgiving, and demanded I make again. Huge time saving hack is to forget the fresh corn and use frozen. I think it turned out even better to be honest. I usually use six bags of frozen corn. I also added way more butter (a full stick) and a little more cream and corn flour. If at the end you taste it and it is not to die for add more cream and a lot of salt and pepper. The Rosemary is the secret ingredient that really nails it. My cousin tried to make it but I think she followed the recipe too closely and it wasn’t as good so don’t be afraid to add a lot more cream butter and salt to get it right needs to be.
We doubled the batch and took it to our family Thanksgiving. We were then asked to double what we brought and bring for Christmas. A quadruple batch is quite a workout but completely worth it. This is now a staple for every gathering. The only suggestion I would make is to set a dish aside to keep it out of what you are serving because they’ll never be any leftovers. Selfish…sure, but I’m okay with that!
Such a delicious and fool proof recipe. I serve this throughout the year at BBQs and has been a staple on my Thanksgiving table for at least 5 years now! I make it with frozen corn and we never have left overs, Ive had guests tell me they never liked creamed corn until they tried mine! Nothing like the canned stuff!! Thank you Alton!!
It is an amazing dish. Everyone just loves it!
Perfect. There is no other way to make it now. I don’t find it takes that much time.
Have to agree with everyone else. The worst thing about this was that it took me so long to make it. The rosemary really puts it over the top. I hated creamed corn as a kid. But this is so creamy good. I think I could have just eaten this for the main course.
Made at Easter & everyone loved it. My favorite but I did use half-and-half to cut down on some calories
I have been making this for years – I’ll make a double batch right now during corn season, freeze in 2 cup containers, and have reheated for Thanksgiving, and corn chowder throughout the winter. Getting ready to go get local corn from the market right now, and my daughter is joining me in this yearly tradition. This year, I think I might take one of the reviewer’s advice and add some Penzy’s Chipotle powder instead of the Turmeric.
Yum. I’m going to serve it with seared scallops and bacon.
My favorite creamed corn recipe!