Hi! Another favorite of mine is summertime's corn. Sweet corn is the best for barbecues, dinner, or whatever.
You can grill it. You can boil it. You could wrap it in foil with some butter and all that kind of stuff. What I am going to do today is actually make a grilled cream corn.
We are going to start off. We have got a little salt and pepper on the corn. I am going to throw it right on the grill, just like this. All this is going to do is just going to start grilling, you are going to get a nice little smoky flavor on there.
So we are going to let those sit for a little while, and once they start popping, we are going to come back out, check on them, and rotate them around, and then I am going to show you how to peel them off the cob and make some cream of corn.
Little roasty. That happens all the time, we are going to shave this off. It's a little toasted on one side, we will cut that off, we won't use that piece.
Alright. So we have our corn off the grill. We charred a couple of pieces, a little too much, but like I said, it's not a problem, because we are going to cut these off anyways. Stand your corn up just like this. You have got the top, get your knife, and you want to push in and just kind of shave those kernels off.
So now we have all our corn kernels right here. We are going to take these, we are going throw them over on the plate. When you cut the kernels off like this, you miss a lot of the part inside of here. The part that's real close to the corn cob is where all that -- I guess they call it the germ, it's called milking the corn cob, and what you want to do is take the backside of your knife, hold this like so, and you want to scrape down.
This right here is the best part of the corn, that has tons of flavor in it. So for our cream corn what we are going to do is we are going to take this, we are going to throw it into a little pan. A little bit of heavy cream, about that much right there. You don't need too much. We are going to reduce this down and thicken it up a little bit.
So we are over here at the stove. The corn that we melt into our heavy cream right here is getting all that sweet flavor out in there. Put a pan over here on high. We are going to throw some butter in here. We are going to add our corn that we cut off the cob, kind of break up those chunks a little bit, a little fresh ground black pepper, and some salt, and then we are going to add this.
I am going to add just a little bit more cream. I am going to let that sit maybe for about a minute or so. Now you have nice sweet cream corn.
Remember the trick, you have got to milk the corn. I just love milking corn.
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