a home cook with notions & an appetite
One of our perpetual DVR fillers is Alton Brown’s Good Eats. Not only do we love the show, but husband has been collecting the new books for Christmas and birthday gifts that document all of the show recipes. His recipe breakdowns, the awesome props and way of sneaking in genuine knowledge in with good food (eats!) has made him a go-to for years. We knew that he’d have something good for corn and that we’d probably have it in Good Eats: The Early Years.
When we came across Better-than-Granny’s Creamed Corn, we had a winner. I will go on the record as saying that creamed corn in the can is gross. I still have an awful memory of my mother trying to do the right thing in making my brother and I eat vegetables before going trick-or-treating one year…but insisting that it be some store-brand canned creamed corn. I know that it was only the promise of free candy that was able to get us through the awful, awful monstrosity.
I never had a grandmother that made creamed corn for me, but in Alton’s Ear Apparent episode (did we mention that we love the food-related puns?), he did. And he made his better with the following ingredients:
Alton has a contraption he sets up to get kernels off the cob involving an inverted paper bowl inside a larger bowl and a corn-cob holder that helps you steady the cob on top of said inverted paper bowl, but I went with just cutting the kernels straight into the bowl. I get his contraption, but I didn’t have paper bowls. Doing this straight into the bowl does keep all the liquids you get off the cobs into the bowl, so that helps with the overall creaminess of the dish.
I did dice the onion first, but I wanted to show the rather fast progression of the dish all together:
After melting the butter in the saucepan, I sweat the onions for about 5 minutes with a rosemary sprig that came from the garden out back. To the softened onions, I added the corn, sugar and turmeric (the 2nd step is not this step, so imagine it). Two minutes of exhaustive cooking later (see, there’s a reason for no photo!), the little bit of liquid from the corn is gone and I add the cornmeal and stir (photo demonstrates this step). As soon as that’s done, it’s time for the cream part of the creamed corn – 1 cup of heavy cream. Now it’s an entire 2 to 3 minutes of cooking time until the corn kernels soften and you have nice creamed corn. It isn’t soup like the canned stuff at all:
Instead this is delicious with a hint of rosemary (I removed the sprig at the end) and lovely bits of cracked pepper. Here’s the portion of the episode with the recipe: