Creamed corn, anyone?

[stagis]

I'm a bizerko on the subject of fresh corn, so this is sort of an odd request. At breaktime, one of the ladies was bemoaning the change in canned cream corn. I know, I know, in this day and age of fresh herbs and sushi-quality fish I'm being a throwback, but somehow there's nothing like a heap of mashed potatos with a lake of creamed corn on 'em.

So (and I've never made it at home) how DO you make creamed corn? I'll bet it would knock your socks off with fresh corn, which will be one way to use my excess. At this time of year, I buy 2 dozen ears of corn and whatever's left gets cut off the cob and frozen.

Thanks - Rob

[SobaAddict70]

I've never made it either, but this is my guess:

Slice off niblets from corn cobs (freshly picked preferred, to maximize the amount of sugar present in the corn), briefly saute them in some unsalted butter; cover and lower heat to medium-low, and cook for about ten to fifteen minutes or until niblets are tender; reserve about a third of the niblets. Add half-and-half or light cream to saucepan and reduce until the cream lightly coats the back of a wooden spoon. While the cream is reducing, puree the reserved niblets in a blender or food processor, adding some light cream if the mixture gets too thick; season to taste with salt and white pepper. Add the pureed corn to the reduced cream/corn mixture, and reduce heat to low, cook for about five to ten more minutes, stirring occasionally. Adjust seasoning and serve.

I would imagine you'd use heavy cream if you wanted a thicker, more viscous consistency similar to that of the canned version...

Maybe someone who's actually made it could jump in....

SA

[Ron Johnson]

Soba's way will work, but here is something to add. Take the corn kernels off of half of your corn cobs by slicing them cleanly with a sharp knife. Place in a bowl and reserve. Take the other half of the cobs and runs the back of your knife down the cob at an angle pressing fairly hard. Do this over a bowl as you will get a lot of fresh corn milk-like liquid that is the germ being extruded from the kernel. This liquid is sweet, creamy and has an intense corn flavor. However, the corn must have picked very recently, as its sugars begin converting to starch as soon as it is harvested.

Following Soba's recipe, I would use this liquid in place of the puree that he has.

[lizziee]

Stagis,

I have used this recipe and it is a never fail. I have used it with corn from the market so it is not necessary to worry about fresh-picked, although I agree fresh-picked is the best.

Creamed Corn

4 to 6 Servings

4 to 6 large ears of fresh corn ( 3 cups)

1 1/2 cups heavy cream

3 tablespoons unsalted butter (optional or use less)

2 tablespoons finely chopped flat leaf parsley

1 tablespoon finely chopped fresh sage

Salt and freshly ground pepper

1. Using a thin sharp knife, slice the corn kernels from each cob into a large measuring cup, scraping the cobs with the knife to extract any juices, until you have three cups.

2. In a large heavy saucepan, bring the cream to a boil over moderately high heat ( it tends to foam up and boil over, so be ready to stir it down). Add the corn kernels and return to a boil, then reduce the heat to moderately low and boil gently, stirring, until the cream is thick and coats the corn, about 15 minutes.

3. Stir in the parsley and sage. Season with salt and pepper to taste. If you are going to hold it for a couple of hour, do not add the butter as the butter will separate on re-heating. (In fact, I made this Saturday night, and didn't even add the butter - it didn't need it.)

The recipe can be made up to three hours ahead. Set aside at room temperature, partially covered. rewarm over moderate heat until hot.

[col klink]

Damn, that sounds tasty. Thanks stagis for posting this topic, I've been thinking about creamed corn since May.

[jhlurie]

Is creamed corn one of those things (like BBQ Beans) that you rarely, if ever, get a good specimen of? Then you appreciate it much more when you do?

Somewhere there's a topic in this... maybe "Food items that you usually can't find a good example, of but really rule when you do".

Well, maybe.

[col klink]

There's a gas station chain in Central Texas called Rudy's that is now more known for their bbq than gas, but they have my favorite creamed corn. I still miss it.

[CRUZMISL]

With corn season in full swing i wanted to give it a try. I love creamed corn.

Thanks,

Joe

[Gifted Gourmet]

right here at the eGullet Recipe Archives as requested! Enjoy!

or maybe this one??

yet another completely different version

[irodguy]

Any yet one more

3 Ears of Corn Stripped

2 Cups Onion finely chopped

1/4 Cup Green Pepper finely chopped

2 t Jalapeño finely chopped

2 Garlic Cloves minced

5 oz non fat half and half

2 T Canola

2 T Butter

Salt, Pepper

Hot Sauce Optional

Heat up the Fats

Sauté the all dry ingredients except the corn until soft

Add the Corn and sauté for about three minutes until it just starts to loosen

Add the Half & Half lower the heat and let it reduce by about 1/4

Remember to strip frequently to avoid burning

[eunny jang]

Remember to strip frequently to avoid burning

I did this at the beach but somehow got sunburned anyway. Eventually, the lifeguards asked me to put my clothes back on.

Edited August 9, 2004 by eunny jang (log)

[cjsadler]

Tom Colicchio has a technique where he makes cream of corn without cream or milk of any sort. He uses the natural starch in the corn to make a 'cream' of sorts. Anyone tried this? I believe the recipe is in the Craft cookbook.

[bleachboy]

Alton Brown's creamed corn recipe is quite excellent. But do leave out the turmeric, which doesn't add anything but a sort-of-unpleasant fluorescent yellow color. The key to this recipe is to scrape off just the tops of the kernels, then scrape out the corn "milk" from the kernels. You should end up with a very honeycombey looking ear of corn.

[snowangel]

How do you make creamed corn to approximate the canned stuff?

[Chris Amirault]

What qualities in the canned stuff do you wish to emulate? Emulsification of the ingredients?

[David Ross]

How do you make creamed corn to approximate the canned stuff?

←

I'm not sure if my recipe is close to the canned stuff, but I think it tastes much better.

I'd probably say that canned cream corn was on my 'top three list of most hated foods' when I was a kid. The other two were canned peas and my Mother's stuffed green peppers.

I still don't like canned creamed corn, but homemade creamed corn is wonderful.

You can either smoke the corn on the cob like I do or just cut it straight off the cob without smoking it. Right now our corn is very sweet in the Northwest so I think I'll make some creamed corn myself next weekend.

Hope you try this recipe:

Smoked Creamed Corn

2 large ears sweet yellow corn

3 slices smoked bacon

1 cup heavy cream

¾ cup grated white cheddar cheese

1 tbsp. chopped fresh lemon thyme

1 tbsp. chopped fresh sage

¼ tsp. cayenne pepper

Salt and fresh ground black pepper to taste

Prepare the fire in the outdoor grill. When the coals are white hot, place the rack over the fire. Place the whole ears of corn on the rack. Note-Do not remove the husks from the corn prior to grilling.

Place the lid on top of the grill and let the corn roast and smoke for about 20 minutes. The husks will turn black and look charred. This is normal. Some of the kernels of corn will also get charred.

Remove the corn from the grill and let it cool to room temperature.

Remove the husks and silk from the ears of corn. Using a serrated knife, cut the kernels of corn off the ear.

Cut the slices of bacon into small dice. Heat a sauté pan over medium heat and add the bacon. Cook the bacon pieces until golden brown and crispy. Remove the bacon pieces from the pan and drain on paper towels.

Heat a large saucepan over medium heat. Add the corn, bacon, cream, cheese, lemon thyme, sage, cayenne and salt and pepper to taste.

When the creamed corn begins to bubble, reduce the heat to low and keep the it warm until service. If the corn becomes too thick, add additional cream or water.

[Feedbag]

Wow, that recipe sounds great!

Funny this topic should come up. I was at the hospital waiting on someone and in the lounge they had the Food Network tuned in. Some cook was making creamed corn, but I came in too late so not sure who he was or deets about the recipe. They might have it on their website, though.

[Terrasanct]

That recipe sounds really good. I just bought corn on the cob the other day and froze most of it after dinner. I was thinking about making a simple creamed corn with cream, onions, and minced jalapenos. Tastes nothing like the canned stuff, fortunately.

[Carrot Top]

I seem to remember a recipe for creamed corn "au naturel" (off the cob not out of the can) where the directions involved either slitting the kernels down through the center before cutting them off the cob and/or grating the kernels directly off the cob rather than cutting them, before cooking. This allows the milky juices to escape to create that creaminess.

It probably is in some book I gave away but I'll look around and see if I still have it somewhere.

(Edited to add that I can't find the book this technique is in but my best guess would be either The Settlement Cookbook or James Beard's American Cookery. )

Edited to add more : I just remembered that after cutting/grating the kernels off the cob it's important to scrape the cob itself with the blunt part of a knife to gain all the extra corn "milk".

Edited August 19, 2007 by Carrot Top (log)

[David Ross]

By the way, I like to use my creamed corn recipe as a sauce with fresh seafood. I like to spoon some of the creamed corn in a shallow bowl and top it with a dungeness crab cake or a grilled salmon filet. I'll add that to the shopping list this week and make it next weekend so I can post a photo. Creamed corn is sounding better every minute.

[snowangel]

David, that sounds wonderful.

Chris, what I am seeking is more on the order of the emulsification -- not just corn kernels floating around in a thin liquid.

I'd better get experimenting. We have tons or corn right now.

[Carrot Top]

I really think the grating off the cob with a low slow cook just with a touch of butter salt and tiny bit of sugar should do it, Susan. A pressure cooker could help. Perhaps if the texture does not quite make it after the low slow cook the merest bit of a cornstarch slurry could add it.

The side of the cans of cream corn say just "corn" and "salt" or "corn, salt, and sugar" I think.

Edited to add: Add a tiny bit of water if you need to avoid scorching while cooking depending on the pot. My guess would be anywhere between twentyfive minutes and fortyfive should give you the texture and thickness if you've gotten the corn milk/starch/sugar expressed from the kernels to make the creaminess in the initial grating/prep.

Edited August 19, 2007 by Carrot Top (log)

[snowangel]

I really think the grating off the cob with a low slow cook just with a touch of butter salt and tiny bit of sugar should do it, Susan. A pressure cooker could help.

←

Tell me more, Karen! I have a brand new pressure cooker.

[Dave the Cook]

A pressure cooker seems like overkill for corn, though I'm no stranger to wanting to put new gadgets to use.

This isn't up to my usual detail, but here's how I do it: cut the kernels off, then -- as others have suggested -- use the back of the knife to get all the milk. Sometimes I sweat chopped shallots in a saucepan with salt, then add the corn and the liquid. Cook until it reduces almost to a glaze.

Then I add enough half-and-half or cream (whatever I have on hand) to create the proper smoothness, and sprinkle with cornmeal, masa or cornstarch (keeping it in the family, you know; use a lot less if cornstarch is all you have), and sugar, if needed -- this time of year, it's probably not necessary. Cook until it comes together. Thyme, rosemary and especially black pepper are good seasonings.

[Carrot Top]

I'm just going from memory of the recipe, Susan. I would tell you more if I could.

If a pressure cooker were to be used, it would for a very short time, it is to be imagined.

The only reason it came to mind is that it seemed it might be of use in smoothing out the corn by the application of pressure and that would seem useful for that soft milkiness.

Cream corn is sort of (to my mind) like corn kernels turned inside out and smoothed. Instead of the focus being on the initial crunch/crisp bite followed by the juicy milky inside, you get the juicy milky inside followed by bits of the more tense outside.

It's great.