Summer Creamed Corn with Conebella Cheese Curds
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Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 4 c. freshly grilled corn kernels - roughly 1 dozen ears
  • 1 container of Conebella Plain Cheese Curds
  • 1 small onion - diced
  • 1 red or orange pepper - roasted, skins/seeds removed, diced
  • Up to 1 jalapeno pepper -  minced, add seeds for more heat
  • 4 Tbsp. butter
  • 3 Tbsp. flour
  • 2 tsp. Sugar
  • 1 tsp. Minced garlic
  • ¾ c. heavy cream
  • 1 c. milk
  • ½ tsp. dried basil
  • Salt and pepper to taste
  • Fresh basil for garnish
Instructions
  1. Grill whole raw ears of corn over indirect heat on grill, or even over gas range flame until toasted. Some popping will happen as the skins of the kernels rupture. Cut kernels off the ear into a bowl once cool enough to handle.
  2. Cut the bell pepper in half, remove core, membranes, and seeds. Brush the outer skin with olive oil and roast directly on grill, or over gas range flame. Rotate as the skins burn and soften. This will take 10 minutes over low/medium flame. When finished roasting, put halves into a sealed container and allow to steam. This will make removing the outer charred membrane easier. The flavor you want is in the oils, so don’t wash the outer part, no matter what!
  3. Combine onion and butter and cook over medium heat in an oven safe pan, stirring often until the onion is soft and clear.
  4. Add flour, dried basil, diced jalapeno pepper, garlic, salt and pepper. Cook 2-3 minutes while stirring.
  5. Add corn and mix well, until all components are evenly distributed.
  6. Stir in milk, cream, and sugar. Stir over medium heat until mixture comes to a boil and thickens. Keep the mixture at a boil for 3 minutes, continuously stirring to prevent burning.
  7. Set the oven to broil. Remove 1 cup of the corn mixture and blend with a blender/immersion blender until smooth. Stir back into the creamed corn.
  8. Adjust the rack to the highest possible position to fit your pan. Scatter Conebella cheese curds evenly across the surface of the summer creamed corn. Roast creamed corn and curds in the oven until curds begin to melt and toasty browned goodness spreads evenly across the surface.
  9. Serve warm and garnish with fresh basil.
Recipe by Conebella Farm at https://conebellafarm.com/summer-creamed-corn/