Spicy Blistered Cream Corn with Rosemary
This Spicy Blistered Cream Corn with Rosemary is a simple and delicious side to have at your next summer BBQ! Semi-homemade was never this easy!
As most of you know, grilling plays a major role in most of what I cook. However, I also enjoy using the crock-pot for when I don’t want to have to look after the cooking process. This Spicy Blistered Cream Corn with Rosemary incorporates both of these cooking methods in a quick and easy, sweet and savory side dish for when you are grilling on a beautiful evening.
A lot of what we do here at Chefs N Giggles is to take recipes we’ve found and give them a new or fresh twist that we enjoy. This dish is a little different in that I’ve taken a store bought product and made it my own. The process for this recipe came from my brain. I know, that is a scary place to be, but alas, this recipe turned out great. So much so, that this recipe is now a ‘go-to’ recipe for a side dish whenever we are entertaining friends.
While I really enjoy cream corn, getting Rob to eat it was a task. I introduced him to a product that my mother used and he fell in love with it too. McKenzie’s Cream Corn is the product we use because it is delicious and it goes from freezer to stovetop in a jiffy. While walking through the local grocery one day, I noticed that McKenzie’s also does an Iron Skillet Fried Corn with Cracked Pepper. We bought it and tried it but it was lacking something. That’s when the brain started to formulate how I could replicate this dish but still have the creaminess of the other.
And, Voila! Spicy Blistered Cream Corn with Rosemary was created. I know that sounds like a mouthful, but trust me, it’s a GOOD mouthful.
First things first, wear gloves! I can’t stress that enough. Wearing gloves for this is essential; you’ll understand why in a moment. I start by placing the McKenzie’s Cream Corn in a one quart crockpot on low setting. The crockpot will thaw the corn and cook it at the same time. While that is beginning to cook, I take two ears of corn and spray them with butter flavored baking spray and cover them with cayenne pepper.
This is where the gloves are essential. Pour the powdered cayenne pepper on each ear of corn and rub it in until the corn looks like traditional American Indian corn with the red grooves. Once the ears of corn are coated well, feel free to remove the gloves.
Place the ears of corn on a preheated grill and let the kernels blister. You’ll want to check on it and turn it after a few minutes to ensure you get a little more than half of the corn blistered to a blackened perfection.
Now, while the corn is blistering on the grill, take your fresh rosemary and mince it up as fine as your palette likes and dump it into the crockpot and stir. I usually end up with about a tablespoon of minced rosemary when it’s ready to go in the corn. With the rosemary in the cream corn, take your blistered corn on the cob and remove the kernels using a sharp knife and a bowl or kernel stripper. Once the kernels are stripped off, thoroughly mix kernel corn into the cream corn and it let it simmer to your desired heat. Add butter and a splash of milk and you’re good to go!
The sweetness of the rosemary mixed with the creaminess of the cream corn balance out the spiciness brought to the party by the blistered cayenne corn. Try this next time you want to impress your friends without a lot of effort. I have found that one package of McKenzie’s and two ears of corn make just right flavor combination and amount of food to serve 4-6 people. Depending on the number of people you’re feeding or if you’re planning on leftovers for work lunches, you may need to double the ingredients proportionately to get the proper amount needed.
- 1 20 oz. tube of McKenzie’s Cream Corn
- 2 ears of corn
- 1 or 2 sprigs of fresh Rosemary, chopped
- 2 Tbs. milk
- 2 Tbs. butter
- cayenne pepper
- salt & pepper to taste
- Add corn to 1 qt. crock-pot and turn on low setting.
- Spray each ear of corn with butter flavored cooking spray, or brush lightly with cooking oil.
- Sprinkle generously with cayenne pepper and rub into the grooves of the corn.
- Grill the corn until mostly blackened.
- Chop the Rosemary and sprinkle into the cream corn in the crock-pot. Stir.
- When the corn has cooled, strip the corn off the cob and mix into the crock-pot.
- Add the butter and milk, taste, and add salt & pepper if desired.