This creamed corn is definitely not on any low fat diet but its worth the splurge for a special occasion. I have been making this recipe for many years and it is always a hit. I guess it’s hard to go wrong with fresh sweet corn, butter, cream and cheese. I served this to a group of people that I had never met for a Memorial Day BBQ this weekend. I made an entire deep 13×9 pan of it and there is none left. I guess that is testament enough.
12 large ears corn in the husks
2 4 oz cans chopped green chiles (mild or hot, your call)
1 medium white onion, finely diced
2 cups heavy cream or half/half
1 tsp fresh grated nutmeg
1 tsp fresh course ground pepper (more if you like)
1 tsp salt (salt to taste)
1 cup grated/chopped Chihuahua cheese (or jack cheese if you can’t get Chihuahua)
1/4 cup butter
1/4 cup flour
1 tablespoon olive oil
Set oven to 350 degrees.
Peel back husks on the corn but do not detach. Remove all silks, rinse corn and husks with cool water. Fold husks back down and place corn on a foil covered sheet pan and place in the oven. Cook for 20-30 minutes or until the husks are starting to brown and the corn has softened just a bit. If using a grill, place the prepared corn on the grill over hot coals. Cook for about 20 minutes or until the corn is tender to the touch and starting to char the kernels. Set aside to cool.
Once corn is cool enough to handle, remove the husks (shuck the corn) and cut the kernels from the cob.
In a large sauce pan heat butter & olive oil over medium heat. Add onions and cook until soft. Add in the flour to make a roux. Cook for a few minutes until the flour smell is gone.
Stir in the corn, chiles and cream. You may not need all the cream, use your own judgement. Bring to a boil. Stir in the grated cheese and add the salt, pepper and nutmeg (Freshly grated nutmeg is key to this dish).
Place in an 13×9 oven safe dish, dot with a little butter on top and cook under the broiler until butter melts starts to bubble.