Craving the creamy, dreamy creamed corn you remember from Gulliver's Restaurant? We understand. That unforgettable side dish is a culinary highlight for many, and while the exact recipe remains a closely guarded secret, we've crafted a version that captures its essence. This recipe focuses on fresh, high-quality ingredients and simple techniques to achieve that luxuriously smooth texture and rich, sweet corn flavor. Get ready to recreate a taste of Gulliver's in your own kitchen!
Ingredients for Restaurant-Style Creamed Corn
This recipe yields approximately 4 servings as a side dish. Adjust as needed for larger gatherings.
- 4 ears of fresh sweet corn: Choose corn that's in season for the best flavor. Look for plump, milky kernels.
- 1/2 cup whole milk: For a richer, creamier texture, whole milk is best.
- 1/4 cup heavy cream: This adds a luxurious richness that elevates the dish.
- 4 tablespoons unsalted butter: Use high-quality butter for the best flavor.
- 1/4 cup finely chopped yellow onion: Sautéing the onion adds depth and complexity.
- 1/4 teaspoon salt: Adjust to your taste.
- 1/4 teaspoon freshly ground black pepper: Freshly ground pepper is always superior.
- 1 tablespoon cornstarch (optional): For a thicker consistency, if desired.
- 1 tablespoon chopped fresh chives (for garnish): A touch of freshness adds visual appeal.
Step-by-Step Guide to Creamy Perfection
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Prep the Corn: Remove the kernels from the corn cobs. You can use a sharp knife to cut them off or simply scrape the cob with the back of the knife to get every bit of the delicious pulp. Set aside. (Pro Tip: Save the cobs! They can be used to make delicious corn stock for soups or other recipes.)
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Sauté the Onion: Melt the butter in a medium saucepan over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Be careful not to brown the onions.
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Cook the Corn: Add the corn kernels to the saucepan and cook for about 5-7 minutes, stirring occasionally, until they are tender-crisp.
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Create the Cream Sauce: Gradually whisk in the milk and heavy cream. Bring to a gentle simmer.
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Thicken (Optional): If you prefer a thicker creamed corn, whisk together the cornstarch with a tablespoon of cold water to create a slurry. Slowly whisk this slurry into the simmering corn mixture. Continue to cook, stirring constantly, until the sauce has thickened to your liking (about 1-2 minutes).
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Season and Serve: Season with salt and pepper to taste. Remove from heat and stir in the chopped chives. Serve immediately as a side dish alongside your favorite grilled meats, fish, or poultry.
Tips for the Best Creamed Corn
- Fresh is Best: Using fresh, in-season corn is crucial for achieving the best flavor and texture.
- Don't Overcook: Overcooked corn becomes mushy. Aim for tender-crisp kernels.
- Adjust Seasoning: Taste and adjust the seasoning as needed. Some prefer a sweeter creamed corn, so feel free to add a pinch of sugar if desired.
- Variations: Experiment with adding other herbs and spices, such as thyme, rosemary, or a pinch of cayenne pepper for a touch of heat.
This recipe aims to capture the spirit of Gulliver's famous creamed corn. While it may not be the exact restaurant secret, it delivers a delicious and satisfying result that's sure to become a family favorite. Enjoy!