Grilling corn adds another depth of flavor to this cream corn recipe. You’ll love the spicy and savory flavor combos of this creamy, cheesy dish. Get ready to shout “YUM!”
YIELD: 4 CUPS (940 G) • COOK TIME: 25 MINUTES
6 ears fresh corn, husks on
1 (8-oz [225-g]) block cream cheese, softened and cubed
3 fresh jalapeño peppers, cored, seeded and minced
¼ cup (57 g) butter, softened
Salt and pepper, to taste
Minced chives, for garnish, optional
Submerge the corn in a container of water for 20 minutes prior to grilling.
Configure your grill for direct cooking, and let the grill get hot at 350 to 450°F (177 to 232°C).
Remove the corn from the water, and shake out any excess water.
Put the corn, still in wet husks, directly on the grill. Cook for 15 to 20 minutes. Turn occasionally, about every 4 to 5 minutes, until the outer husks appear charred and dried.
Remove the corn from its husk and cut the kernels off the cob. Immediately place the corn kernels in a cast-iron pot or pan that is grill safe. Add the cream cheese, minced jalapeño and butter. Season to your preference.
Place the pan on the grill. Cook for about 5 minutes and stir to incorporate all the ingredients. Garnish with chives if desired. Serve and enjoy.