updated! Be sure to read the update to this post here
Oh, corn – how I love you. By far, it’s one of the best side items ever. It goes well with so many dishes. In our house, we usually do grilled corn on the cob. I’d be hard pressed to remember the last time we had creamed corn – but I’ve always loved it. Alton calls his “Better than Grannie’s” -but my grandmother never served me corn that I can remember. In fact, any creamed corn I can ever remember eating came from a can.
Of course, this isn’t from a can. It starts with fresh ears of corn. The recipe itself is pretty simple. Cut the corn from the ears, cook for a short while, add the seasonings, cook for a short while, add the cream, finish cooking and adjust seasoning. Simple, right?
Behold, Corn Mountain
I don’t know what I did wrong. Maybe the corn wasn’t super fresh? It seemed it. The silk was soft. Whatever the cause, the corn just refused to soften to a proper “creamed corn” consistency. Since then, I’ve read that overcooking the corn can make the corn tougher – but I checked it frequently – and it tasted softer each time I checked. The amount of cream wasn’t enough either – I had to pretty much double it.
As such, I’m not really sure how to rate this. On one hand, it was pretty good. Emily said it tasted just like Kenny Roger’s – just a little harder. On the other hand, it didn’t really live up to the whole concept of “creamed corn”. I may try it again using lower heat so it doesn’t cook as much – and just heat up the corn instead.
Alton Brown Creamed Corn Rating: 
Supposedly, it tastes just like Kenny Roger's - just harder
