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Summer creamed corn
Creamed corn is usually reserved for the fall and winter months because it is heavy and fatty from the cream and butter. This recipe, however, has neither of those ingredients and still maintains a rich and creamy texture by using the natural thickening of the corn itself. When you heat the corn puree, the cornstarch present in the corn creates a custard-like base for the fresh corn kernels that is sweet, full of body and contains no extra fat. It's served cold and will become a hit at your next cookout. Be sure to whisk the puree while it cooks. It will burn if left unattended.
Makes: 4 servings
12 ears sweet corn, shucked and kernels cut off
1/2 cup water
1 five-inch-long sprig of rosemary, finely minced (approximately 1 tablespoon)
2 teaspoons salt
fresh ground black pepper, 10 turns of a grinder set to fine
Place half of the corn kernels (six ears' worth) into a blender with the water. Puree until smooth. Transfer corn puree into a medium saucepan along with the rosemary, salt and pepper. While continuously whisking over medium heat, bring the mixture to a boil. Turn off the burner and add the other half of the corn. Let the mixture cool and then refrigerate. Serve cool.
Tip: If you would like to serve this hot, cut the salt and rosemary in half.
August 9, 2012