Did your mom ever make you eat that yucky creamed corn out of a can when you were a kid? Mine never did (thank goodness!) but I do remember trying it and thinking it was pretty gross. Canned vegetables are just things I refuse to eat now. It’s got to be fresh or even frozen or I won’t touch it.
I would never have guessed how delicious creamed corn can be when made fresh. Our buddy Glenn gets the credit for turning us on to this.
- Corn!! (of course), 6 ears, kernels cut off
- 2 tbsp butter
- 1 tbsp fresh rosemary, finely chopped
- 2 cloves garlic
- 8 slices thinly shaved prosciutto, chopped up
- 2 cups heavy cream
Place a cast iron skillet on the Big Green Egg at about 400F (direct heat, no platesetter). Add butter and a dash of olive oil. Once butter melts, add rosemary, garlic, and corn. Sautee for a few minutes until corn looks mostly cooked and add prosciutto. Cook for another couple of minutes and add cream. Bring to a light simmer and remove from heat once it starts to thicken up a bit.
Serve over fresh crusty ciabatta rolls or as a side dish.