Creamed Corn Fresca
Creamed Corn Fresca is brighter in flavor and lighter in texture than is generally expected from a more typical creamed corn; not unlike Mexican street corn. Lime and sour cream are complimented by the heat of a little jalapeno and a touch of barbecue rub. The corn in this recipe is cooked "caveman" style for ultra-sweet results, but you can grill the corn using any technique you like.
- 6 ears corn with the husks intact
- 6 tablespoons sour cream
- 4 tablespoons butter, melted
- 2 teaspoons Not-So-Basic Barbecue Rub
- Freshly-squeezed lime juice (1/2 to 1 lime)
- 1 jalapeno, seeded and finely chopped
- Salt to taste
Line the solid-fuel drawer of your Kalamazoo Hybrid Grill with a single row of charcoal in each "rack."
Light the burners below the charcoal and run on high until there is a strong charcoal fire, then back the burners down to low. Once the coals are completely ashed over and about to break down, open the drawer and add the corn in the husks to the bed of coals.
Close the drawer and cook until the husks against the coals are black, about 3 minutes. Open the drawer, turn the corn about 1/3 rotation and repeat.
Do this one more time until most of the husk on each ear of corn is black. Remove from the grill and let rest for a minute or two, then shuck, removing all silk (not too difficult as much of it has burned away at this point).
While the caveman corn is cooking, combine the sour cream, melted butter, barbecue rub and 1/2 jalapeno in a bowl.
Cut the corn from the cob. Stir into the sour cream mixture along with the juice of 1/2 lime.
Test for taste. Add more jalapeno, more lime juice and/or salt as needed to achieve the desired balance. Serve warm.