Grilled Creamed Corn

Grilled Creamed Corn

This Grilled Creamed Corn elevates a comfort classic with smoky, fire-kissed kernels cut straight from the cob. The grilled corn is folded into a rich, velvety cream sauce thickened with a light roux, subtly scented with nutmeg, and finished with parmesan for a savory depth. Fresh chives brighten the dish, making it a standout side that’s both nostalgic and boldly flavourful.

Ingredients:

• 5 ears corn, husked
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• ¼ tsp nutmeg
• 1 cup (237ml) heavy cream
• ¼ cup (59ml) grated parmesan cheese
• 1 tbsp chopped chives
• Salt and black pepper, to taste

Method:

Preheat the grill to medium high. Place the corn directly on the grill and cook for 10 minutes, turning halfway through. Remove corn from the grill and let cool slightly.

Working one cob at a time, stand the corn up on its end and use a knife to cut down through the kernels, removing them from the cob. Scrape the cob with the back of your knife to remove all the pulp and liquid.

In a saucepan set over medium heat, melt the butter. Whisk in the flour followed by the nutmeg. Continue to cook and whisk for 1 minute, then slowly pour in the heavy cream while whisking. Bring this mixture up to a simmer, then add the corn kernels along with the scraped pulp and juice. Continue to cook, stirring occasionally, until the mixture has thickened, about 5 minutes. Stir in the parmesan cheese and season to taste with salt and pepper.

Garnish with chopped chives and serve.