Strike while the grill is hot
Delicious side dishes can make a meal special, and this is one you’ll be asked to bring to gatherings again and again. It’s a twist on grilled corn on the cob, and you can easily adjust the ingredient quantities depending on how many people you need to feed.
For 4-8 people, you’ll need the following:
6-8 ears of fresh sweet corn
2 Tbsp butter
1 tsp kosher salt
½ of a package of cream cheese (4 oz.)
½ pint whipping cream
Pinch of cayenne pepper, if desired
Grill 6-8 ears of corn over hot coals with the husks still attached for about 10 minutes. Rotate them occasionally and let the husks get a little charred.
Let the cobs cool and then shuck the corn. Strip the corn off the cob into a skillet with butter and fry for a few minutes on medium heat. Add salt to taste. Reduce heat to low, then add whipping cream. You may not need all of the whipping cream, depending on your preference.
Add the cream cheese in little chunks, stirring so it melts.
Add cayenne to taste (if desired), and simmer a few more minutes.
If you want the dish to be creamier, take about a third of the grilled corn and some of the whipping cream and blend them in a blender or food processor. Add this to the rest of the corn kernels for a creamier corn dish.
This recipe would go well with the Firecracker Grilled Salmon
we featured from the Southern Living
test kitchen. They can be cooked side by side and served together.