2pinchesdried rosemarycrushed between your fingertips a bit
8 earsfresh corn, or 24 ounces frozenfresh corn but off the cob
Melt butter in a 3 quart pan over medium heat. Add the onion, salt and rosemary to the pan and saute onion until very soft- about 5-6 minutes.
Add the corn, turmeric, sugar to the pan and continue cooking over medium-high heat until the corn is heated through and is starting to release some liquid-- about 2 minutes.
Sprinkle the cornmeal over the corn mixture and stir to combine. Add the cream to the pan, stirring constantly until thickened. Reduce heat to low and simmer until corn is very soft, about 2-3 minutes.
Season with salt and pepper and serve.
For Perfect Homemade Creamed Corn Do These Things:
Choose fresh or frozen corn kernels. Fresh will make a softer recipe as the kernels will likely be smaller. Really scrape the cob with the back of the knife to release all the bits of corn pulp and add them to the pan. Frozen corn works just as well though. (That's what I used in these pictures).
Let the onions cook until very soft or you'll have crispy pieces of onion in your creamy corn.
When adding the cream, stir continuously until the mixture thickens or you'll be left with lumpy creamed corn.