Rosemary Creamed Corn

Roasted Duck and Sage Mushroom Stuffing with Traditional Gravy and a side of Rosemary Creamed Corn (Photo Credit: Adroit Ideals)

Rosemary Creamed Corn. My husband likes to cook just as much as I like to cook. One of his favorite “comfort food” dishes is his Rosemary-infused Creamed Corn. It’s a simple but elegant side dish that accompanies any of your favorite grilled or roasted meats. Creamed corn is a popular dish that is served often in the Southern United States.

Roasted Duck and Sage Mushroom Stuffing with Traditional Gravy and a side of Rosemary Creamed Corn (Photo Credit: Adroit Ideals)
Roasted Duck and Sage Mushroom Stuffing with Traditional Gravy and a side of Rosemary Creamed Corn (Photo Credit: Adroit Ideals)

This dish is fairly easy to make and well worth your time. Be sure that you have a few sprigs of fresh rosemary as the dried rosemary won’t provide the same intense flavor. Remove the rosemary leaves from the stems. Finely chop the rosemary leaves and set aside.

Local rosemary from Shenahdoah Growers (Photo Credit: Adroit Ideals)
Local rosemary from Shenahdoah Growers (Photo Credit: Adroit Ideals)

Saute some diced onion and red bell pepper in butter or olive oil until translucent and soft. Add the rosemary and some heavy cream. Let simmer about five minutes while the rosemary infuses into the heavy cream. Add a bag of frozen corn and a teaspoon of yellow cornmeal. Stir occasionally as the mixture reduces and thickens. Season with salt before serving.

Rosemary Creamed Corn (Photo Credit: Adroit Ideals)
Rosemary Creamed Corn (Photo Credit: Adroit Ideals)

UPDATE ON 1/29/17: This Rosemary Creamed Corn side dish freezes well and is still tasty after two months in the freezer.

Thanksgiving Leftovers (Photo Credit: Adroit Ideals)

Enjoy!

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From the kitchen of A Food Lover’s Delight….

Rosemary Creamed Corn

Ingredients:

2 T butter or olive oil
1/2 medium yellow onion, small dice
1 red bell pepper, small dice
1 T finely chopped fresh rosemary leaves
1/2 c heavy cream
1 pkg (16 oz) frozen corn
1 t yellow cornmeal
salt to taste

Method:

1. In a sauce pan, heat the butter or olive oil over medium heat.
2. Saute the diced onion and red bell pepper until translucent and soft.
3. Add the chopped rosemary and the heavy cream. Let simmer about five minutes while the rosemary infuses into the heavy cream.
4. Add the frozen corn and yellow cornmeal.
5. Stir occasionally as the mixture reduces and thickens.
6. Season with salt before serving.

Makes about 3 – 4 cups of rosemary creamed corn. Serves 3 – 4 diners as a side dish.

Variations: You could substitute Greek yogurt for the cream and just reduce a bit longer. You could add some chicken or vegetable stock to cut back on the amount of cream.

Order a nice live rosemary plant for yourself from Amazon.com:

www.afoodloversdelight.com (Copyright Adroit Ideals 2016)

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