Thursday, 4 June 2009

Cream Style Corn or Mealies

This is far better than the creamed corn one gets in a can!
Very easy and, except for the cream - economical! It does keep for a few days in the fridge and freezes well.
1/2 onion -- diced 1 tablespoon butter 2 pinches salt 8 ears fresh maize 1 sprig fresh rosemary -- bruised 1 tablespoon sugar 1/4 teaspoon turmeric 2 tablespoons yellow mealie meal
1 cup heavy cream Freshly-ground black pepper -- to taste In a saucepan over medium heat, sweat the onion in butter and salt until translucent. Remove the corn kernels from the cobs and scrape the cob to get any remaining bits of kernel and juice. Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper and more salt if required.. This recipe yields 3 cups.

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