Grilled Creamed Corn

Country music group Little Big Town's Kimberly Schlapman shares her recipe for a creamy, cheesy sauce over kernels of grilled corn.
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Cook time: 23-24 minutes | Yield: 6 Servings

Ingredients

  • 6 ears corn, husks and silks removed
  • 3 tablespoons unsalted butter
  • 2 jalepeños, seeds removed, small dice
  • Salt
  • 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 jalepeños and cook for 2 minutes. 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 puréed 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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