Our most recent dinner club theme was Soulful Saturday and Eric and I were assigned the vegetable dish. With the dinner in late January we had no real options on fresh corn co I substituted 3 bags of frozen corn that I let thaw on the counter. Because it is frozen there really wasn’t a pulp mixture so I added a bit more heavy cream to taste. This turned out delicious so we remade it on Sunday for our dinner with our son. Recipe is a keeper!
1/2 onion, diced
1 tablespoon butter
2 pinches kosher salt
8 ears fresh corn, or 3 bags of frozen 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.
If using Fresh corn:
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.
Recipe courtesy of Alton Brown