Creamed Corn
1 serving

Ingredients
1 Yellow onion - chopped
2 Tablespoons Unsalted butter
4 Pinches Kosher salt
8 Ears Fresh corn
3 Tablespoons Sugar
1/2 Teaspoon Turmeric
4 Tablespoons Yellow cornmeal
2 Cups Heavy cream
Salt & ground black pepper
1 Pinch Rosemary - chopped

Preparation

• In a saucepan over medium heat, mix the onion, butter and salt until onion appears translucent.
• In a large mixing bowl, resting the cob in the center of the bowl in a vertical position, remove only the tops of the kernel with a knife (use 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 heat 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. Then, 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.
• Lastly, season with salt and freshly ground black pepper. Serve immediately.