Friday, August 6, 2010

Creamless Creamed Corn

This just might be the best way I've ever found to eat fresh corn. Corn on the cob is great and all, but it sort of gets stuck in your teeth, and you end up with butter all over your face and the cobs tend to clutter up your plate.

As an alternative, I like the Golden Corn Chowder and the Corn Fritters that we've made this summer, but sometimes you just need some almost-plain corn.

That's where this recipe comes in. If you don't like cream, it's perfect; and if you feel like you just can't make creamed corn without cream, then you just need to give this a chance. Nick used to be in the cream-hating camp, and he was skeptical when told that this was on the menu. As he learned, though, this recipe is heavenly.

The corn  is enriched with a little bit of butter and some thickened corn milk. And because of the corn milk, this corn tastes even corny-er than just plain old corn. It's like corn squared; it's like pure sunshine and summer; it's like the satisfying richness of regular creamed corn without the fat greasy feeling that sometimes follows its consumption.

The basil just adds to that whole sunshine-y summery thing, and like I alluded to before, this version of creamed corn will not put you in a food coma. Food comas are rather undesirable in the summertime, don't you think?

The first time you make this recipe, you might think that it is a bit time consuming. However, this is one of those recipes that as you make it repeatedly, it seems to get easier and easier. But, even if it remains time consuming, I promise it's worth it.

Creamless Creamed Corn
(Adapted from Epicurious
Origninally from Craft)

  • 12 ears of fresh corn
  • 1 1/2 tablespoons unsalted butter
  • 1 small yellow onion, peeled and diced
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons finely sliced fresh basil
Shuck half the corn and remove the kernels from the cobs. Place the corn in a blender and discard the cobs and husks. Purée the corn with 1/3 cup water. Press the purée through a fine sieve and reserve.

Transfer the strained corn purée into a double boiler set over barely simmering water. Cook gently, stirring frequently, until the liquid thickens to the consistency of heavy cream, about 20 minutes. Season the purée with salt and pepper.
Meanwhile, shuck the remaining corn, cut the kernels from the cobs, and reserve. Melt the butter in a large, high-sided skillet over medium heat. Add the onion and salt and cook until the onion begins to soften, about 10 minutes. Add the reserved corn, salt, and 1/2 cup of water. Cook, stirring occasionally, until the corn is almost tender, about 7 minutes.

Remove the corn and onion mixture from the heat and stir in the corn cream. Add the basil and adjust the seasoning if necessary with salt and pepper.

No comments: