Monday, July 25, 2011

Creamed Corn


Ask and you shall receive!  When I posted the Blueberry BBQ Salmon, I was asked by several people to also share the creamed corn recipe.  So here it is!

I've actually never been a huge fan of creamed corn.  I think it's kind of soupy, fake tasting, and just not worth the calories.  But I do like the idea behind it, so I set out to find a homemade version.  I made and shared this recipe for Cheesy Creamed Corn with Cilantro and Queso Fresco a few years ago, but this time I wanted to find a more traditional version.

For a side dish, this is fairly labor-intensive.  The corn is first cut from the cobs, then the cobs are scraped clean of the pulp and "milk."  The corn is sauteed with onion, then fortified with heavy cream, the pulp that you scraped off the kernels earlier, herbs, and sugar.  I used my immersion blender to puree some of the corn, but you could also add a portion to a blender or food processor; or just leave well enough alone and serve it as is. 

As much as we loved the blueberry bbq salmon, I think Joey liked this corn even more.  It's a perfect way to take advantage of delicious sweet corn, and it's definitely fun to reinvent such a traditional dish.


Creamed Corn
adapted from Martha Stewart
  • 8 ears of corn, husked
  • 2 Tbs butter, divided
  • 1/2 cup finely chopped Vidalia onion
  • 3/4 cup heavy cream
  • 1 tsp sugar
  • 2 Tbs minced fresh chives
  • 1 Tbs minced fresh basil
  • kosher salt and freshly ground black pepper.
Cut the tip off of each cob of corn, and stand in a shallow bowl.  Use a knife to remove the kernels by slicing downward.

Over another bowl, use the back of a spoon scrape the kernels clean of the pulp.

In a large skillet, melt 1 tablespoon of the butter.  Add the onion and cook until just softened, 3-4 minutes.  Add the corn kernels, pulp, and 3/4 cup water.  Bring to a boil.  Reduce the heat, cover, and simmer until the corn is tender, 10 to 15 minutes.

Add the cream and sugar, and bring to a simmer.  Cook until the cream has thickened, 4 to 6 minutes.  Use an immersion blender to puree part of the corn - just pick 5-6 spots in the pan to puree.

Add the remaining tablespoon of butter, the chives, and the basil.  Season with salt and pepper to taste, and serve.


8 comments:

Frau Vorragend said...

Ohhhh I love corn <3

I'd be more than happy about more fancy corn-recipes! :D

Donna said...

Nom Nom Nom.
I love corn and this is perfect! Will definitely be making this.

Erin said...

Creamed corn is great but I've never had it other than from teh can. This would blow my mind.

warmvanillasugar said...

I adore creamed corn! This sounds perfect!

Ammie said...

Yeah, I can't wait to try it! Thanks for posting.

Karly said...

Yum! Nothing better than creamed corn!

nicole said...

I love creamed corn. I always used to mix it with rice when I was a kid.

Kennedy said...

Creamed corn - one of my all time favorites. I was looking for the perfect side dish... it has been found!
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