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, and seasoning. Bring to a simmer. Add cheese and stir until melted. Remove from heat and serve warm.

Serve as a side with holiday meals or barbecue feasts.

ITEMS IN THIS RECIPE

Coastal Cali Fennel Pollen Rub

48

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Cajun Blackening

89

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Black River Creole

108

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County Clare Seasoning Salt

66

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