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Grilled Cream Corn with Gorzgonzola Cheese
his is something completely special and beyond delicious. From the first bite my wife and I just looked at each other. It was the ‘oh my goodness this is fantastic’ look.
Course Side
Cuisine American
Keyword corn-on-the-cob, grilled
Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Total Time 55 minutes minutes
Servings 8
Calories 217 kcal
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.
Calories: 217 kcal | Carbohydrates: 3 g | Protein: 2 g | Fat: 22 g | Saturated Fat: 14 g | Trans Fat: 1 g | Cholesterol: 74 mg | Sodium: 127 mg | Potassium: 61 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 824 IU | Vitamin C: 1 mg | Calcium: 65 mg | Iron: 1 mg