advertisement

Grilled Creamed Corn

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

Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the "flag" link in the lower-right corner of the comment box. To find our more, read our FAQ.