This recipe was adapted from Giada De Laurentis. It’s a very rich and creamy corn that goes great with barbecue. I love to make this dish when corn is inexpensive. I usually buy a large quantity, grill them, cut them off the cob and freeze them.
INGREDIENTS
4 ears of corn, husks and silks removed
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2 tbsps. of butter at room temperature
Salt and pepper
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1 tbsp. of flour
½ cup of heavy cream
½ cup of milk
¼ cup of Parmesan cheese
1 tbsp. of fresh flat-leaf parsley
INSTRUCTIONS
1. Grill corn over medium high heat until tender.
2. Slice the corn kernels off the cob and place in a bowl.
3. Heat butter over medium heat until hot and add corn.
4. Sauté for about five minutes and season with salt and pepper.
5. Stir in the flour and cook for one more minute.
6. Reduce heat and add the cream. Cook for about two minutes.
7. Place half of the corn into a food processor or blender and blend until pureed. Add back into the pan.
8. Add the milk and cheese. Cook until heated.
9. Top with parsley.
Stay safe and eat great, Canton.
