Creamed Corn

Creamed corn is one of my all time favorite sides to serve with steak. This particular recipe is quite rich and goes best as a side to red meat. The thyme gives this dish a fantastic aroma, so if you can I’d go with fresh thyme; it makes all the difference. The original recipe is from “The New Best Recipe”, a cookbook that is all about flavor but doesn’t care much for time or calories. 

INGREDIENTS makes 8 – 10 servings

5 medium ears fresh corn, shucked and silk removed

2 Tbs unsalted butter

1 medium shallot, minced

1 medium garlic clove, minced or pressed through a garlic press

1/2 tsp minced fresh thyme

1.5 cups heavy cream

Pinch cayenne pepper

Salt and ground pepper (to taste)

INSTRUCTIONS

• 3 ears of corn

1. Use a chef’s knife to cut the ears of corn in half crosswise. Stand the ears on their cut surfaces on a cutting board and use the chef’s knife to cut the kernels from the corn. Transfer to a medium bowl. Firmly scrape the remaining kernels and pulp off the cob with the back of a butter knife to collect the corn pulp and “milk” in the same bowl.

• 2 ears of corn

2. Grate the kernels from the remaining 2 ears of corn on the large holes of a box grater set in the bowl with the cut kernels. Once again, scrape the remaining kernels and pulp off the cob with the back of a butter knife.

• 2 Tbs unsalted butter
• 1 medium shallot, minced
• 1 medium garlic clove, minced or pressed through a garlic press
• 1/2 tsp minced fresh thyme
• 1.5 cups heavy cream
• Pinch cayenne pepper
• Salt and ground pepper (to taste)

3. Melt the butter in a medium saucepan over medium high heat. When the foaming subsides, add the shallot and cook until softened, but not browned, 1 – 2 min. Add the garlic and cook until fragrant, about 30 sec. Stir in the corn kernels and pulp as well as the cream, thyme, cayenne, 1/4 tsp salt, and 1/8 tsp pepper. Bing the mixture to a simmer and cook, stirring occasionally, until the corn is tender and the mixture has thickened, 10 – 15 min. Remove the pan from heat and adjust the seasoning to taste. Serve immediately.

4. When reheating, simmer the corn on low until heated. Don’t overcook the corn, as the kernels will become mushy, giving your fresh creamed corn that straight-out-of-a-can texture.