Pitmaster Josh Cary and Chef Tom Jackson kick off the holiday season right with a killer recipe for grilled cream corn.
- 8 ears fresh corn
- 1/4 cup vegetable oil
- 3 tbsp kosher
- 1.5 tbsp fresh ground black pepper
- 8 oz cream cheese
- 1/2 cup unsalted butter
- 6 tbsp milk
- 2 tbsp sugar
Preheat your grill to 450ºF, set up for direct grilling. Rub the corn with the vegetable oil and season with salt and pepper. Grill over direct heat on all sides until nicely browned and slightly charred, about 15 minutes. Remove from the grill. Turn the grill down to 375ºF. Cut the kernels off of the cob and place in a 12” cast iron skillet.
Add the remaining ingredients to the skillet, cover the skillet and place in the grill. Cook, stirring occasionally, until all ingredients are melted and the mixture is creamy, 30-45 minutes. Serve warm.