Grilled Corn Pudding
This is one of the recipes I get asked for the most. If you’re barbecuing (and by that, I mean low and slow smoking – not grilling), this side dish is a must. This one is decadent. You might actually forget about dessert.
I was actually inspired but the creamed corn at Rudy’s BBQ. As I tasted the “cream” part by itself, I realized they basically made a vanilla custard and just threw corn in the mix. My version gets a little more complex by grilling the corn and adding some herbs to the party.
Get the freshest corn you can find. Not only will it ensure sweetness, but grilling the ears first only intensifies the natural sugars in the corn.
4 ears of corn shucked (keep the stem intact as a handle)
2 medium shallots chopped (or green onion)
2 cloves garlic minced
1T fresh thyme chopped
1/2 orange or red bell pepper 1/4″ dice
1 C heavy cream
2 egg yolks
1/3 cup sugar
Salt and pepper to taste
Heat grill to med-high. Place shucked corn on grill and rotate occasionally until kernels are slightly charred on all sides. Do not overcook the corn. You only want to char it slightly.
In large sauté pan on med-high heat melt butter until slightly brown and add olive oil. Add shallots and red pepper to pan until shallots are slightly translucent. Add garlic and thyme and sauté until garlic is soft. Be careful not to let garlic turn brown. Add salt and pepper. Add heavy cream to pan.
In separate bowl whisk egg yolks and sugar together until pale and smooth. When sauté just begins to simmer, spoon 1 ladle full of heavy cream mixture into egg yolk mixture and whisk until smooth (this will temper the egg yolks so they won’t scramble when you add it to the hot cream).
Pour entire egg yolk mixture into pan and stir until slightly thick. If mixture becomes too thick, slowly add more cream.
Cut corn kernels off the cob with large knife into separate bowl and add to pan. Stir until just barely heated through. Add salt and pepper to taste (you will need more salt than you think). If corn is not as sweet as desired, add more sugar to taste.
Note – You can mess around with this recipe with different fresh herbs (tarragon or basil added at the end work really well too). A diced Roma tomato can also be thrown in with the pepper, if desired.
Sounds delish! I have done something similar and gone southwest with chipotle puree and some roasted poblano strips. It is a very versatile base and this recipe is a perfect starting place.
Love me some Rudy’s Cream Corn! great work on the blog Rob! thanks for sharing and giving all us wanna be’s some guidance
Sounds fantatic! I usually overcook most things on the grill as my youngest mini me is so demanding. Does your mini me eat all of your recipes?
He actually does a pretty good job, Cindi. I made the brocolli and bechamel (see 2nd recipe last night and he cleared it. You’ll have to try this on your kids. Let me know how it goes.