As I mentioned in my previous post, my husband and I purchased a gas grill about a month ago, and have since been grilling just about every night. Honestly, grilling has become somewhat of a perfect method of preparing dinner for us. Not only does it keep the stove off and kitchen from warming up, but it gives JJ the opportunity to help with making dinner, and he definitely enjoys grilling!
This recipe is based off one I found in a magazine. I'm not a big creamed corn fan, though I've only ever had the canned variety when I was younger. I decided to give it a try with fresh, grilled corn and it was delicious! I used cream cheese for the creamy part, but I guess heavy cream would be a fine substitute. I enjoyed just a bit of cream cheese to bind this, I wanted to keep it from getting watery. When corn hits your farmer's market, grab a few ears and make this easy side dish soon!
Grilled Creamy Corn
adapted from Everyday with Rachael Ray
8 ears of fresh corn, husked
1 tsbp. EVOO
Salt and pepper
Juice of 1 lime
1/4 c. reduced fat cream cheese
3 scallions, white and green parts, sliced
Heat grill over medium flame.
Place corn on a platter, drizzle with EVOO, salt and pepper.
Place on the grill, turning every few minutes, about 15 in total.
Remove corn from the grill, cool for a minute, then cut kernels off into a bowl.
Add lime juice, cream cheese and white scallion parts, mix well.
Taste, adjust seasonings, top with green scallion parts.
Note - To cut corn off the cob easily, place a small mug in a large bowl, bottom side up. Balance the corn cob on the mug and let the large bowl collect the kernels.