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 my wife 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.
No Fresh Corn? No Problem.
If you can’t get fresh corn-on-the-cob you can substitute canned corn. You can still make a delicious grilled cream corn with Gorgonzola cheese. 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 like to use my good ole trusty Dutch oven to make this corn and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!
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
Ingredients
- 8 ears corn shucked
- 2 tablespoons olive oil
- Kosher salt
- ground black pepper
- 3 tablespoons unsalted butter
- 2 teaspoons cornstarch
- 1 cup heavy cream
- ¼ cup whole milk
- ¼ cup Gorgonzola cheese crumbled
- 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.
Notes
Nutrition
Nutritional values are approximate.
