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Creamed Corn

Source of Recipe

From "Williams-Sonoma Comfort Food" by Rick Rodgers


Recipe Introduction

"Once you have tasted this dish of sweet, milky corn, made from fresh kernels, you will never reach for its canned namesake again. Use only farm-fresh ears of corn here, and use them soon after you bring them home, before their natural sugars have the time to turn to starch."

List of Ingredients

â—¦ 6 ears fresh corn
â—¦ 2 tablespoons unsalted butter
â—¦ 1 small yellow onion, finely chopped
â—¦ ½ teaspoon sugar
â—¦ ¾ cup heavy cream
â—¦ 2 tablespoons minced fresh chives


Recipe

Remove the husks and silk from the ears of corn. Using a chef's knife, cut each ear in half crosswise. One at a time, stand the halves cut side down on a cutting board and slice the kernels from the cobs. Transfer the kernels to a bowl. Using the dull edge of the knife blade, scrape the milk and pulp from the corn cobs into the bowl.

In a large frying pan, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until translucent, 5 to 6 minutes. Add the corn kernels with the pulp, the sugar, and ½ cup water, and season with salt and pepper. Bring to a boil, reduce the heat to low, cover, and cook, stirring occasionally, until the corn is tender but still has a bit of crunch, 8 to 10 minutes. Uncover and cook until the water evaporates, 2 to 3 minutes.

Add the cream to the pan, raise the heat to medium, and cook until the cream has thickened enough to coat the back of a spoon, about 3 minutes. Stir in the chives. Transfer to a warmed serving bowl and serve at once.

Makes 4 servings



• Change It Up:
Smoky flavor pairs wonderfully with the natural sweetness of corn. In a frying pan, fry 3 slices of bacon, coarsely chopped, over medium heat until crisp, about 7 minutes, then drain on paper towels. Use the bacon fat in place of the butter, and sprinkle the bacon over the corn just before serving. Or, for a version with smoke and spice, add one chipotle chile in adobo sauce, seeded and minced, and ½ teaspoon adobo sauce with the cream.