So here we are, the end of season 2…The recipes have been great! No better way to end it than with the perfect side dishes for Summer. We have 3 recipes, so let’s get right to it.

What are we making? Creamed Corn, Creamed Corn Cornbread, and Popcorn.

Things to look for when buying corn:

Ear: Plump/Firm

Husk: Bright/Moist

Cut End: Bright/Moist

Tassel: Gold/Stickey

Got it? Let’s begin with the Creamed Corn, one of my personal favorites!

Sweat an onion in a pan with butter. Sweating is low heat, if there’s any browning, your heat is too high.

While that’s going on, grab a large pan and stack 4-5 paper or Styrofoam bowls. Place these in the middle of the pan. This is going to be our carving station. 

Next, start shaving the corn off the cob. Don’t go too deep. When you think you’ve got it all, flip the knife over, use the spine side of the blade and scrape out the endosperm.

When it looks like a honeycomb, you’re done. But don’t just toss this, make a corn cob pipe 😉 In all seriousness though, you could store them in the freezer and smoke them on your charcoal grill instead of wood-chips. Alton is very crafty indeed!

So why did we use the spine side of knife you ask? This is why. All the sweetness comes from the endosperm. You don’t want to leave that behind.

Next, toss in a sprig of rosemary

Add a little sugar for sweetness and turmeric for color

Sprinkle in the cornmeal

Add cream and cook until corn has softened. Don’t forget to fish out the rosemary before serving.

I had this on the side of these yummy ribs.

Creamed Corn

Printable Recipe

Ingredients

1/2 onion, diced
1 tablespoon butter
2 pinches kosher salt
8 ears fresh corn
1 sprig fresh rosemary, bruised
1 tablespoon sugar
1/4 teaspoon turmeric
2 tablespoons yellow cornmeal
1 cup heavy cream
Fresh ground black pepper

Directions

In a saucepan over medium heat, sweat the onion in butter and salt until translucent.

In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.

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.

Recipe Courtesty of FoodNework.com

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Now that we have the Creamed Corn, we can make the Creamed Corn Cornbread!

 Get out your cast iron skillet. I used my 10″ one for this recipe. If you don’t have one, I highly recommend getting one. They’re a kitchen necessity for me and are generally inexpensive. Throw this bad boy in the oven while it preheats to 425 degrees.

Grab your 5lb bag of Baking Soda…or a more reasonably sized package. I live by the motto “Go big or go home!”For this recipe, try to find the Stone Ground Cornmeal, it really does make a difference.
In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda.

In a separate bowl, combine buttermilk, eggs, and a scoop of that creamed corn we made earlier

Whisk together

Add the dry ingredients to the wet

Whisk again until combined
 Grab your skillet out of the oven. It will be HOT! Pour the corn mixture right in. You can already see it sizzling on the edges.

 Put back in the oven and bake for 20 minutesThe corn bread easily comes out when you invert it. Flip it back over on a plate. It’s okay if there’s a rogue corn kernel popping out, he just wants to say hi 🙂 Cut and serve!

Creamed Corn Cornbread

Printable Recipe

Ingredients

2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil

Directions

Preheat oven to 425 degrees F.

Place a 10-inch cast iron skillet into the oven.

In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.

In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.

Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

Recipe Courtesy of FoodNetwork.com

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And finally, how could we have a corn episode without a Popcorn recipe! Here are the things you will need…salt, popping corn, olive oil, a small paper bag and and red Swingline stapler (not required but recommended 😉 )Put 1/4 cup of the popping corn into the bag with a tablespoon of olive oil and a pinch of salt

Secure the bag with 2 staples

Pop in the microwave for 2-3 minutes

You have popcorn! Now put on a movie and relax. I hear Sharknado 2 just came out 🙂

Microwave Popcorn

Ingredients

1/4 cup of popping corn

1 Tablespoon Olive Oil

Pinch of Salt

Directions

Put the popping corn, oil, and salt into the bag. Seal it up with 2 staples. Microwave on high for 2-3 minutes or until there’s 5 seconds between the pops.

Printable Recipe

Last episode of Season 2…brings a little tear to your eye doesn’t it?

Thank you Alton for another great season. Onward and upward! See you in Season 3!