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The corn packs a char-grilled flavor to this comforting side dish!



Can be used as the base in our Creamed Cornbread Cake recipe.


In a large pot, bring 2 quarts of water to a boil. Add corn and boil for 5 min. Drain and set aside. Meanwhile, heat grill to medium-high heat and lightly oil the grates. Grill corn on all sides for 2 to 3 min. per side, being careful not to burn. Remove from heat and let cool. Once corn is cool enough to handle, cut kernels from cobs and set aside. In a large saute pan, heat olive oil and cook shallots until translucent. Add corn kernels, cream, garlic, and seasoning. Bring to a simmer. Add cheese and stir until melted. Remove from heat and serve warm.

Serving Suggestions

Serve as a side with holiday meals or barbecue feasts. Top with poached or fried eggs for breakfast. Use as a topping for a grilled BBQ pizza.


6 servings

Thanks To

Savory Spice Test Kitchen

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Savory Spice Shop Ingredients
Coastal California Fennel Pollen Rub 1 oz bag $2.40
Cajun Style Blackening Seasoning 1 oz bag $2.30
Black River Creole Seasoning 1 oz bag $2.30
County Clare Seasoning Salt 1 oz bag $2.70
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