I used to eat and love the type of creamed corn that was swimming in butter or *gasp* even the stuff that comes from a can. It wasn't until I tried this recipe that I realized creamed corn could be so much more. This recipe opened my eyes to how creamed corn should taste. And it was worth risking the possibility of running into an icky worm in the tip of my organically grown CSA corn to access its freshness at its very peak.
The sweet corn flavor shines through and the cream and butter play supporting roles. It's not thick with creamy texture but rather, a subtle creamy flavor. Fresh basil kicks it up a notch to gourmet territory. Even if you have an aversion for the canned stuff, you just might fall in love with this fresh, homemade version.
One Year Ago: Bob's Mexican Stuffed Chicken
- 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.
Source: Adapted by and as seen on Pink Parsley from Martha Stewart