Grilled Creamed Corn
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For Grilled Creamed Corn, the corn is grilled first, which adds complexity to the flavor. The Washington Post/Scott Suchman
2 tablespoons unsalted butter
¾ cup chopped sweet onion
¾ cup seeded, chopped green bell pepper
¾ cup seeded, diced red bell pepper
3 or 4 ears grilled corn, grilled without husks on the grill
2 tablespoons flour
1½ cups light cream
½ teaspoon kosher salt
Fresh ground pepper to taste
Melt the butter in a large sauté pan over medium heat. Stir in the onion and bell peppers; cook for 5 to 7 minutes or just until softened, stirring a few times.
Scrape enough kernels from the ears to yield 3 cups. Transfer to a large bowl; discard the cobs. Add the corn kernels to the pan, stirring to incorporate.
Whisk together the flour and light cream in a liquid measuring cup, then gradually pour the mixture into the pan, stirring to mix well. Cook for about 5 minutes, stirring occasionally; adjust the heat as needed so the mixture does not scorch. Season with salt and pepper.
You can grill the corn a day or two in advance. The creamed corn can be refrigerated for up to 5 days.
Serve warm.
Makes 4 to 6 servings
Nutrition | Per serving (based on 6): 300 calories, 5 g protein, 22 g carbohydrates, 23 g fat, 14 g saturated fat, 75 mg cholesterol, 130 mg sodium, 3 g dietary fiber, 6 g sugar
