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.