Photo: Grilled Cream Corn with Parmesan Recipe
Ingredients
- 6 ears corn, husks and silks removed
- 3 tablespoons unsalted butter, at room temperature
- Kosher salt and freshly ground black pepper
- 1 tablespoon flour
- 3/4 cup heavy cream
- 1/3 cup whole milk
- 1/4 cup grated Parmesan
- 2 tablespoons chopped fresh flat-leaf parsley
Directions
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Grill the corn until tender, turning every 5 to 6 minutes, about 15 minutes. When cool enough to handle, remove the kernels.
In a medium skillet, heat the butter over medium-high heat. Add the corn and season with salt and pepper. Cook until softened, about 3 minutes. Stir in the flour and cook for 1 minute. Reduce the heat to medium and add the cream. Simmer until the mixture thickens, 2 to 3 minutes. Place half of the mixture in a food processor. Blend until smooth. Pour the pureed mixture back into the skillet and add the milk, cheese, and parsley. Cook over low heat until warmed through. Season with salt and pepper, to taste, and serve.
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By twobearcook
florida
on December 03, 2012
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This is a five, a score I just don't hand out. I will make this dish over and over when a side such as this is required. Simply the best creamed corn I've ever had and my mother made some of the best, but her's was just corn, milk and butter. Grilling corn adds a great deal to the taste. I found the texture did not need any extra liquid. The better the cheese, the better the flavor. I am a cream corn fan and this is the best I've ever made.
By joeysma4
on November 20, 2012
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I'm giving this 4 stars for one reason only- I needed to use quite a bit more liquid than is listed in the ingredients. Otherwise, it was DELICIOUS! My husband and I both loved it. Stored it to serve as a Thanksgiving side. I used the frozen green giant small corn on the cobs and because it's too cold to grill and we don't have an indoor one or grill pan currently, I roasted at 425 degrees for 12-15 minutes and then broiled for 5 minutes, turning once to char slightly. It definitely captured that extra flavor, without the need for grilling. I substituted light cream for heavy (which in my opinion is a "splurge" enough. I didn't use milk though, I used light cream as my additional "milk" b.c I knew I wouldn't use it for anything else. However, it was more like 3/4 extra, not 1/4 c. Delicious.
By Ack1n5
on September 16, 2012
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I love creamed corn, but for some reason this did not work for me. I followed the recipe by the letter and i still didn't like it. The taste was not as good as I thought it would be and it was a little thick. My husband loved it though.
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