• 1/2 onion, diced
  • 1 tablespoon butter
  • 8 ears fresh corn
  • 1 sprig fresh rosemary
  • 1/4 teaspoon turmeric
  • 1 tablespoon yellow cornmeal
  • 1 cup heavy cream
  • salt and pepper


  • In medium saucepan over medium heat, saute onions in butter and salt
  • Scrape corn from cobs into a large mixing bowl.
  • Add the corn to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with 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.

Recipe adapted from Alton Brown.