Grilled Cream Corn with Gorgonzola Cheese

Wow. I grew up eating a lot of canned cream corn. This isn’t that cream corn. This is something completely special and beyond delicious. From the first bite Anita and I just looked at each other. It was the ‘oh my goodness this is fantastic’ look. Grilled cream corn with a creamy Gorgonzola cheese sauce that is incredible. I can’t say enough just how much we enjoyed this dish.
Grilled Cream Corn with Gorzonzola CheeseIf you can’t get fresh corn-on-the-cob you can substitute canned corn. Just drain it well first and spread it out on a baking dish and place under the broiler until it starts to char just a bit. Or you can actually skip the roasting and just use the corn right out of the can (after draining).

I love grilled corn. Try my corn-on-the-cob slathered with Sriracha mayonnaise and my corn with southwestern butter.

Grilled Cream Corn with Gorzgonzola Cheese

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 -8 servings

Ingredients

  • 8 ears corn-on-the-cob shucked
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 2 teaspoons cornstarch
  • 1 cup heavy cream
  • 1/4 cup whole milk
  • 1/4 cup crumbled Gorgonzola cheese
  • Fresh parsley chopped, for garnish

Instructions

  • Fire up your grill for cooking over direct heat.
  • Lightly brush the corn with oil and season with salt and pepper.
  • Place over direct heat and grill until just tender and lightly charred, rotating often.
  • Remove corn and let cool slightly before cutting off the kernels using a sharp knife.
  • Melt the butter in a large skillet over medium heat.
  • Add the corn. Add more salt and pepper, to taste, if needed.
  • Stir and cook until the corn is completely tender, 3-4 minutes.
  • Stir in the cornstarch and cook another minute.
  • Add the cream and bring to a simmer. Stir for 2-3 minutes until thickened.
  • Pour half of the corn mixture into a blender. Let cool slightly then puree until smooth. Return to the skillet with the rest of the corn.
  • Add the milk and cheese and stir.
  • Serve warm garnished with chopped parsley.

2 thoughts on “Grilled Cream Corn with Gorgonzola Cheese

  1. Decided to make this ahead of time for Thanksgiving and it’s SO delicious I hope I can restrain myself from eating it all by tomorrow! Thank you so much for this reciple. Notes: I used frozen corn on a sheet pan under broiler, if making ahead of time I’d save the cheese (and maybe even the milk) for after you warm it up on the day of. Just take a tiny batch to add cheese to in a bowl for taste testing.

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