When you grow up in Alaska you become accustomed to lackluster produce: flavorless cantaloupe, dry lemons, grey tomatoes and often unsweet corn.
At the beginning of our long weekend we had dinner up at my parents’ place and my dad served the best grilled corn I’d ever had. He’s always got a few culinary tricks up his sleeve and this recipe is no exception.
Sweet, caramelized, and just the perfect amount of char – this recipe is just what you need for your Memorial Day barbecue.
Memorial Day Recipe: How to Grill Corn on the Cob Without the Husks
Have you ever tried grilling husk-on corn on the cob? Tastes great, but what a mess you make of your grill what with all the pieces of black, burnt husk which get over everything, including the burgers or franks you’re going to grill next.
It was the evening before Thanksgiving and I was describing the holiday to my son while driving home from preschool. Jack asked if there would be corn at our dinner.
Our family isn’t a corn family. Occasionally when Costco is selling an eight-pack in the summertime my folks will boil it and serve it on the cob. Creamed corn is definitely not a typical dish on our table.
I looked at several recipes online for creamed corn and most called for either canned corn (gross), or fresh corn. Many recipes listed cream cheese, which I didn’t have. I wasn’t about to brave the grocery store on Thanksgiving eve so I took to my freezer and invented my own creamed corn recipe. I think it’s a hybrid of creamed corn and corn casserole. It’s a little thicker than creamed corn because of the egg, but not as custardy as casserole.
Also, my son had fun helping me make it. I put crackers in a ziploc bag and let him stomp to his heart’s content.
2 slices of bacon
1/2 cup finely chopped onion
3 tablespoons butter
2 tablespoons plus 2 teaspoons flour
1/2 cup cream
24 oz. frozen corn
1 egg, lightly beaten
salt and pepper to taste
1 sleeve Ritz crackers, stomped on by a child (food processor works too)
Preheat oven to 350 degrees F. Fry up the bacon in a medium sauté pan over medium-high heat. Set aside to munch on later and reserve the bacon grease. Add 2 tablespoons of butter and sauté the onions until soft and translucent, about 5 minutes.
Add flour and stir frequently for about two minutes. Turn heat down to medium. Add cream and stir until thickened. Add milk if mixture is too thick. You want it the consistency of cream sauce. Add salt and pepper to taste.
In a large mixing bowl combine the corn, béchamel sauce and egg until the corn is well coated. Place in a casserole dish.
Wipe the sauté pan clean with a paper towel and melt 1 tablespoon of butter over medium heat. Add the Ritz cracker crumbs and stir frequently for one minute.
Sprinkle casserole with the cracker crumbs and bake uncovered for 40 minutes or until top is lightly browned.