Summer creamed corn
( Photo and styling by John Houser III, Special to The Baltimore Sun / August 9, 2012 )
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.