Granny's Creamed Corn
Source of Recipe
"Nana" to Bubbe & Alex
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.
Yield: 3 cups
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