Creamed Grilled Corn
- 4 ears corn, shucked
- 1/2 cup 2% milk
- 2 tbsp. finely chopped fresh basil
- 1/4 tsp. kosher salt
- 1/8 tsp. black pepper
On a lightly oiled grill rack, grill corn over high heat, uncovered, turning until kernels on all sides are tender and browned in patches (10-15 min.). Cut corn off cobs; purée 1/2 cup kernels with milk in blender until smooth. Pour purée into a 2 qt. heavy-bottomed saucepan; stir in basil, salt, pepper and remaining corn kernels. Cook over low heat, covered, stirring occasionally until heated through (about 5 min.).
Recipe adapted from Gourmet Magazine, August 2003 issue.