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Much Ado About Nothing

Creamed Corn You’ll Actually Like

on July 5, 2015

It’s summer in Maryland, and that means CORN.  If you think of a can when you hear the words “creamed corn”, then you haven’t tried Alton Brown’s recipe.  This one is very creamy and has a satisfying texture so it doesn’t just come off as watery corn soup.  Definitely give it a try.

Better Than Grannie's Creamed Corn
Yields 3
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
  1. 1/2 onion, diced
  2. 1 tablespoon butter
  3. 2 pinches kosher salt
  4. 8 ears fresh corn
  5. 1 sprig fresh rosemary, bruised
  6. 1 tablespoon sugar
  7. 1/4 teaspoon turmeric
  8. 2 tablespoons yellow cornmeal
  9. 1 cup heavy cream
  10. Fresh ground black pepper
  1. In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
  2. 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.
  3. 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.
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