Gonna keep the side dish train a rollin. This is absolutely my new favorite go to side dish recipe. It compliments just about every possible main dish and stands up very well all on its own. It’s creamy and it’s smoky with just a touch of heat. You really can’t go wrong  with it. I grill the corn here first but by all means you could simplify things by opening a couple of cans of whole kernel corn and spreading the kernels out onto a baking sheet then roasting them for 20 – 30 minutes or so at about 400°F. You miss out on the hints of smoke but much easier to prepare.

INGREDIENTS:

• 8 ears sweet white corn, silk removed but leaves left intact
• kosher salt
• fresh ground black pepper
• 1/2 teaspoon smoked paprika
• 1 shallot, minced
• 1/2 jalapeno, minced
• 1 clove garlic, minced
• 2 tablespoons butter
• 1 teaspoon fresh thyme leaves
• 1 cup cream

PREPARATION:

1. After removing the corn silk from the ears fold the leaves back to cover the corn and soak the ears for about an hour. This will help keep the leaves from burning when cooked on the grill. It will also keep the corn kernels from cooking too fast. 

2. Set up grill for indirect grilling and preheat to medium heat.  Grill corn via indirect method with grill cover close until corn is tender and cooked through, about 30 -45 minutes. Allow to cool

3. Remove leaves and scrape the kernels away from cob collecting them in a bowl. Season the corn kernels with salt, pepper and the paprika. 

4. Melt the butter in a large saucepan over medium heat then add the shallots and jalapenos and cook for about 2 – 3 minutes. Next add the garlic and cook for another minute or so to soften the garlic. Finally add the cream, thyme and the corn and simmer for about 10 minutes to blend the flavors.

Serves 4 – 6

Heat Factor