Here’s a south-of-the-border twist on creamed corn. It combines the sweet and rustic flavor of grill-roasted corn with tangy crema Mexicana, tomatoes, chiles, a few spices, and a final dusting of cotija cheese to create a great side dish.
Start your grill and prepare for indirect cooking at medium-high heat (400-450ºF).
Roast the corn on the hot grill, turning occasionally, until some of the kernels start to brown and char.
Note: If you’re using frozen corn, either partially thaw it, or expect additional cooking time.
Remove the ears to a platter, tent with foil and let rest about ten minutes.
Carefully cut the kernels off of each ear of corn and put them in a large sauce pan.
Using the back of your knife, scrape the remaining bits of corn from each cob and add it to the sauce pan.
Add the water and Rotel to the pan and bring to a simmer over medium heat.
Add the remaining ingredients (except the grated Cojita cheese) to the pan and stir to combine.
Cover the pan, reduce the heat to medium-low and simmer 20 minutes, stirring occasionally.
Remove from the heat, uncover and let sit ten minutes, stirring occasionally.
Serve topped with grated Cotija cheese.
Enjoy!
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This had such a nice flavor! I used eight half ears of corn, so it came out a bit runny as I suspected it might, but I served the corn with a slotted spoon, and it was wonderful. I think the hot sauce I used (made with carrots, among other things) added a nice depth of flavor. Worth the wait!
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patiodaddio on 4.6.2011
Well, my in-laws do live in Ventura.
pvfrompv on 4.6.2011
Again, I looked at the recipe first, then the submitter. Again, I shoulda known. Would you consider moving to Southern California – the house across the street is for sale….
Caliente Kitchen on 4.6.2011
This sounds a-mazing! I am going to have to try this soon.