Creamed corn is a sweet and silky treat. Corn has natural thickeners in it - they don’t call it “corn starch” for nothing—so this dish doesn’t need any additional thickeners. If you are used to either making creamed corn with added starches or you usually just buy it canned, you owe it to yourself to try this easy and classic version.

The real trick to making creamed corn is in how you slice the kernels off the cob. You want to release as much of the starches as possible to thicken the dish, and the best way to do this is to “shave” the tips off of all the kernels on your first pass, and then cut the remaining part of the kernels off in the second pass. After you slice off all the kernels, scrape down the cob with the back of a chef knife to get as much of the pulp and milk as you can.

As always, you can jazz it up with herbs and spices. This is just a great basic recipe to get you started.

Creamed Corn

Ingredients:

• 1 small yellow or white onion, diced
• 2 tablespoons butter
• 6 ears of corn, shucked and cleaned
• ½ cup water
• Salt and pepper, to taste
• A heavy pinch of sugar (optional—omit if your corn is very sweet)
• ½ cup heavy cream

Slice kernels off the cobs as described above.

Heat a saute pan over medium-low heat until hot. Add the butter and swirl to coat the bottom.

Sweat the onion with salt and pepper until softened and translucent. Don’t let them brown, so adjust the heat down if the onions are starting to take on color.

Add the corn kernels and all the pulp and milk you scraped off of the cobs along with the water. Add a pinch more salt and pepper and the sugar (if using). Bring to a boil, stirring constantly and mashing the kernels against the bottom and sides of the pan to extract all the starches.

Add the heavy cream and reduce slightly until thick and creamy. Taste and adjust seasonings.

Eat creamed corn as is, or stir in some minced fresh herbs.

Related Topics

Cooking Corn on the Cob

Creamy Corn Soup Recipe

Grilled Corn on the Cob

Jersey Sweet Corn

How to Cook Corn on the Cob

Cooking Corn on the Cob

The corn on the Jersey shore is the best I’ve ever had—sweet and tender and bursting with flavor.  I thought it would be nice to give you a few ideas of ways to serve corn that might be a little bit out of the box.  Before we go adding all sorts of ingredients though, I should add that when your corn is wholesome and fresh, sometimes less is more.

In that spirit, here are a couple of ways to enjoy your sweet corn the way it comes off of the stalks—on the cob.

Steamed Corn on the Cob

4 ears of corn, shucked and cleaned of silk
Water
Fresh herbs (optional)
Salt
Pepper
Butter

Fill a large pot with about 1” of water.  If you would like, add some fresh herbs to the water for additional flavor.  Bring the water to a boil.

Place ears of corn in a steamer insert or metal colander and carefully place in the large pot.  Cover and let the corn steam for 5-10 minutes, depending on how soft you like the kernels.  If your corn is very fresh and sweet, you really only need to steam it long enough to heat it.

Serve with softened butter and salt and pepper, to taste.  You could also use herbed butter or garlic butter—any kind of compound butter would do.

Grilled Corn on the Cob
4 ears of corn, husks still on
Water
Fresh herbs (optional)
Salt
Pepper
Butter

(Optional first step) Bring fresh herbs to simmer in enough water to cover the ears of corn.  Cool and proceed.

Soak the corn in salted water for about 30 minutes before grilling.  You will probably have to weigh the corn down with a plate or some cans to keep them submerged.

Set your gas grill to medium-high, or use one layer of charcoal in a charcoal grill.

Place the ears of corn on your grilling grate and cover.

Let grill for 5-10 minutes, and then turn the ears.  Keep grilling and turning the ears.  The husks will get crisp and browned and might even flare up occasionally.  That’s okay—you won’t end up with burnt corn.

Once the ears are browned on all sides, about 30 minutes or so, carefully take them off the grill.  Wearing oven mitts, pull the husks and silk away from the corn.  Serve with softened butter or compound butter and salt and pepper, to taste.

Related Topics

Creamy Corn Soup Recipe

Grilled Corn on the Cob

Jersey Sweet Corn

Yorkshire Pudding -memories from my childhood

Yesterday I posted a recipe for a Standing Rib Roast. Yorkshire Pudding is the perfect partner for it. I remember as a kid, my mom made it often with Sunday roasts. I never knew how she got that delicious beef flavor into the puffy cake. Whenever we make this now, it takes me back to my childhood.

You can put this batter together before the roast comes out of the oven and let it stand at room temperature until you are ready to make the puddings.

Yorkshire Pudding
Serves 4 but can be doubled or tripled, if necessary

2 tablespoons beef drippings or 2 tablespoons oil or clarified butter
5 oz. whole milk
1 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 large eggs

While the meat is resting, make Yorkshire pudding. Turn the oven up to 450° degrees F.

Whisk together the flour, salt and black pepper in a bowl.

Put about 1 1/2 teaspoons of drippings, oil or clarified butter into each hole in a nonstick Yorkshire pudding tin or in a large nonstick muffin tin. Put the tin in the oven to get the fat very hot.

Whisk the eggs a bit to break them up, then stir them into the flour mixture. Still whisking, slowly add the milk until you have a smooth batter.

Transfer this batter to a liquid measuring cup with a spout.

Open the oven door. The fat in the muffin tin should be almost smoking. Quickly pour the batter into each hole, filling no more than 3/4 of the way. The fat should sizzle when you pour the batter. Work quickly, so you don’t lose all the oven heat.

Bake, without opening the oven door, for 15-20 minutes, until the puddings are a deep golden brown and very well risen and crisp. Serve hot alongside the roast.