This recipe for Rosemary Creamed Corn could not be easier. Freshly cut corn on the cob simmered in a simple rosemary cream sauce. A delicious summer side! Adapted from Alton Brown.
- 5 ears fresh corn on the cob or 4 cups frozen corn, defrosted
- 1 tablespoon unsalted butter
- 1/2 medium yellow or sweet onion, diced
- 1 sprig fresh rosemary, or more to taste
- 1 teaspoon Kosher salt
- 2/3 cup heavy cream
- 1 tablespoon finely ground cornmeal
- Fresh ground black pepper, to taste
- To remove the corn from the cob, place a small bowl upside down inside a large mixing bowl or on a large tea towel.
- Take a cob and prop it up vertically on the smaller bowl, then use a sharp knife to slice off the kernels, allowing them to fall into the larger bowl or on the tea towel. Rotate the cob until all of the kernels have been removed. Then, use the dull backside of your knife to scrape the remaining pulp.
- Melt the butter in a large skillet over medium heat, then add in the onion. Bruise the rosemary by rubbing it between your palms to release the oils and fragrance, then add it to the pan along with the salt. Sweat the onion until translucent, about 8 minutes.
- Add the heavy cream to the pan and slowly whisk in the cornmeal. Allow it to thicken up for about a minute.
- Add in the corn and continue cooking for about 3-5 minutes. If your corn is really fresh and sweet, it’s best barely cooked through. Stir in lots of black pepper, then taste and adjust seasoning as necessary *(See note). Serve hot.
*Add a pinch of sugar if your corn is lacking sweetness.
- Serving Size: 4
Keywords: fresh corn, cream corn, rosemary, side, easy