Grilled Creamed Corn
Here is a fantastic side dish that goes well with any meal when using your grill or smoker!
Things to know:
How long do you grill corn on a grill?
Grill corn for 10-15 minutes without the husk or 20-40 minutes with the husk on, depending on your preferred char and tenderness. Without the husk, grill for a shorter time over medium-high heat, turning every few minutes for a smoky flavor and char. With the husk on (soaked first), grill over medium heat, turning occasionally, to steam the kernels until tender.
Do I need to boil corn before grilling?
Heck no! Fire up that grill and chuck those cobs on there!
Is it better to grill corn in foil or not?
We recommend jeans and a comfortable shirt. You should never cook in foil, especially on warm or hot days, plus you will blind your neighbors and make them talk about you in unflattering ways. If you are talking about wrapping the ears of corn, you certainly can, but then you are losing the charring effect.
How do you grill with charcoal for beginners?
1. Place the appropriate amount of charcoal in a chimney and light it.
2. Determine the method of cooking you are to use, arrange the charcoal as appropriate, place the cooking grate into position and close the lid.
3. Ensure the grill vents, or dampers, are open.
4. Wait 10 to 15 minutes as the grill heats up.
5. Oil the grates, clean the grate with a grill brush if necessary and oil again.
6. Place food onto the cooking grate.
How long do you let charcoal burn before cooking?
You should let charcoal burn for about 20-30 minutes before cooking (I do this in 2 steps). This ensures the coals are hot enough, have finished producing thick smoke and volatile organic compounds (VOCs), and have had time to heat your grill.
Do you leave the vent open on a charcoal grill when cooking?
This depends on what you are cooking and what method you are using. Typically the lower vent is fully open and the top adjusted as necessary, but there are exceptions.
Ingredients:
6 ears corn, shucked
2 T butter
3/4 cup heavy cream
1/3 cup whole milk
2 T cream cheese, softened
1/4 cup Shredded Monterey Jack
1 jalapeño, minced (optional)
Freshly ground black pepper
2 T chopped fresh cilantro
1. Preheat grill or grill pan to high. Grill corn until kernels are charred and slightly softened, 10 minutes.
2. Once cooled, cut kernels off the cob and set aside.
3. In a large skillet over medium-high heat, melt butter.
4. Whisk in flour, 1 tablespoon at a time, and let cook until bubbly.
5. Whisk in milk, heavy cream, cream cheese, Monterey Jack and jalapeño, if using. Cook for another 3 minutes.
6. Stir in corn kernels and toss to coat, then season with salt and pepper to taste.
7. Garnish with cilantro and serve. ENJOY!
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