Grilled Creamed Corn

  • For Grilled Creamed Corn, the corn is grilled first, which adds complexity to the flavor.

    For Grilled Creamed Corn, the corn is grilled first, which adds complexity to the flavor. The Washington Post/Scott Suchman

Posted8/5/2015 6:00 AM

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.

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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

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