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BETTER THAN GRANNIES CREAMED CORN
1
/2 onion, diced
1
2
8
1
1
1
2
1
tablespoon butter
pinches kosher salt
ears fresh corn
sprig fresh rosemary, bruised
tablespoon sugar
/4 teaspoon turmeric
tablespoons yellow cornmeal
cup heavy cream
Fresh ground black pepper
1
2
3
) In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
) 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.
4
5
6
7
8
9
1
1
1
) 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.
0) Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes.
1) Remove the rosemary.
2) Season with freshly ground black pepper.
Yield: 3 cups
BETTER THAN GRANNIES CREAMED CORN
9
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