Creamed Corn

Yields
12 servings

from Chef Ted Lahey of Table and Main, a Southern Tavern in Roswell, GA

½ cup onion

¼ pound butter

1 tablespoon salt

½ teaspoon cayenne pepper

1 sprig rosemary

2 cups half and half

4 pounds corn

2 tablespoons granulated sugar

2 tablespoons corn starch

2 tablespoons cold water

Salt and pepper to taste

In a large saucepot, sweat onions in butter until translucent.
Add salt, cayenne pepper, rosemary, and half and half. Bring to a boil. Add the corn and granulated sugar. Bring back to a boil, then reduce heat to a simmer for 10−15 minutes, stirring frequently.
In a cup, mix the corn starch and water to make a slurry. Add slurry to pot and stir well. Allow slurry to thicken slightly, then remove from heat.
Remove rosemary, allowing a few leaves to remain but no stem. Using a ladle, remove about half of the corn mixture and place into a blender on pulse until smooth. Add blended corn mixture back to the pot and combine well. Check seasoning and serve warm or chill and store for up to four days.

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