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Grilled Smoky Creamed Corn

This is not your typical creamed corn, this is #nextlevel creamed corn. The addition of grilled red capsicum (pepper) and paprika add a smokiness to match the sweetness of the corn. Topped with grated cheese and flashed under the grill to finish, this is a comforting, decadent dish. It can be served for brunch “classic-style” on toast with a side of scrambled eggs. Or as a side to a main meal such as roasted autumn vegetables or slow-cooked pork, with a crisp green salad or slaw to cut through the richness of the creamed corn.
Servings 4
Prep Time 20 minutes
Cook Time 30 minutes

Ingredients

  • 1 red capsicum, stalk and seeds removed, and cut into quarters
  • Olive oil for brushing
  • 2 tbsp (30g) butter
  • ½ red onion, chopped
  • 2 sweetcorn cobs, husks removed (or use 2 cups frozen sweetcorn*)
  • 2 garlic cloves, finely chopped
  • 1 tsp smoked paprika
  • Pinch of chilli flakes (optional)
  • Salt and cracked pepper
  • 1 heaped tbsp flour - can use gluten-free
  • ¾ cup (185ml) milk
  • ½ cup (125ml) cream
  • 1 cup (100g) grated cheese
  • Chopped chives or parsley to serve

Instructions

  • Brush the capsicum wedges with olive oil. Chargrill, skin side down in a hot frying pan until the skin is nicely charred and flesh softened, about 10 minutes.
  • Remove to a small bowl and cover with a plate. Set aside for 10 minutes for the capsicum to sweat and loosen the skin so it is easier to remove. Alternatively, use the equivalent quantity of store-bought roasted red capsicums.
  • In the same frying pan melt the butter over a moderate heat. Add the onion and cook for 5 minutes until softened.
  • Meanwhile, hold a corn cob in a bowl and use a small knife to cut the sweetcorn kernels from the cob. Rather than cutting whole kernels aim to cut smaller pieces to release the starchy liquid. Repeat with the second cob. *If using frozen sweetcorn you will get a creamier dish if you first thaw then blitz briefly in a food processor to coarsely chop - don’t puree.
  • Add the sweetcorn, along with the garlic, paprika and chilli (if using) to the onions. Season with a generous pinch of salt and twist of cracked pepper. Saute for 2 minutes then add the flour and stir over the heat until combined.
  • Slowly pour in the milk then cream, stirring constantly as the sauce thickens.
  • Peel the skin from the grilled capsicum and finely chop. Add to the corn and stir to combine.
  • Cook for 6-8 minutes until the creamed corn has thickened and the corn kernels are tender. Add half of the grated cheese and stir through until melted.
  • Pour the creamed corn into a 20cm baking dish (or leave in the frying pan if it is oven-proof). Scatter with the remaining cheeses and flash under a searing hot oven grill until the cheese is melted and bubbly. About 5 minutes.
  • Scatter with chopped herbs and serve - on toast with scrambled eggs on the side, or as a side to dinner.