Photo by Iain Bagwell

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12 servings

  • 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
  1. In a large saucepot, sweat onions in butter until translucent.
  2. 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.
  3. 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.
  4. 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.
  • from Chef Ted Lahey of Table and Main, a Southern Tavern in Roswell, GA

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