Creamed Corn

Despite the fact that the entirety of the snack aisle consists of corn-based products, corn itself is very underrated. I’ve always loved it though - one time when I was like 7 years old, I was feasting on a cob of corn so aggressively that a kernel of corn managed to lodge itself into my hair. The logistics of this maneuver will forever elude me.

When you eat corn-on-the-cob, you always coat it with butter. This is for good reason, because the flavor enzymes created when cooking corn or fat soluble. This means those flavors dissolve into the fat and enhance the natural flavors of the cooked corn itself. With this creamed corn recipe, you don’t just use butter, you use a healthy amount of cream as well. It extracts the flavors from the sautéed corn, the rosemary and thyme, and the parmesan cheese. It creates an absolutely delicious blast of flavored corn.

As I will say in every one of my posts for a side dish, this is good enough to be served on its own. However, serving it beside a roast will make your meal significantly more memorable than regular corn or corn-on-the-cob.

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https://www.youtube.com/watch?v=v1-c6h3BUNc

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Creamed Corn

Author: Todd Martin

Ingredients

• Corn | 6 - 8 cups
• Heavy Cream | 1 cup
• Parmesan Cheese | 1/2 cup
• Butter | 4 Tbsp.
• Flour | 1/4 cup
• Milk | 1/2 cup
• Sugar | 2 Tbsp.
• Thyme | 2 tsp.
• Rosemary | 2 tsp.
• Salt | 2 tsp.
• Black Pepper | 2 tsp.

Instructions

1. In a bowl, combine the flour and milk. Stir into continuous mixture and set aside.
2. Over medium-high heat, melt the butter in a skillet. Add the corn and sauté for a few minutes.
3. Add the sugar, thyme, rosemary, salt, and black pepper. Saute for a few more minutes with the seasonings before adding heavy cream and the flour mixture from step 1.
4. Reduce heat to medium-low and add parmesan cheese. Stir regularly until the cream sauce thickens. Remove from heat.
5. When serving, garnish with additional parmesan cheese.

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