Adapted from West Coast Prime Meats Cooks © 2015

 

Ingredients

  • Eight ears sweet corn, in husks
  • Quarter pound (one four-ounce stick) salted butter
  • Third-cup all-purpose flour
  • One cup half & half
  • Two cups whole milk
  • Half of a small yellow onion, peeled, cored and cut in 1/4-inch dice
  • Half of a red bell pepper, stemmed, seeded and cut in 1/4-inch dice
  • Two cloves garlic, peeled and minced
  • One cup grated pepper Jack cheese
  • One cup grated sharp Cheddar cheese
  • One tablespoon Tabasco Sauce
  • Half-teaspoon grated nutmeg
  • One teaspoon salt
  • One teaspoon freshly ground white pepper
  • Eight slices Nueske’s Applewood Smoked Bacon, cooked until crisp, then crumbled
  • One bunch of chives, chopped (to make a quarter-cup)

Instructions

  1. At least two hours before grilling, place the corn in a clean bucket and cover with water. Weight down with a plate to keep the ears under water.
  2. Preheat the grill.
  3. Drain the corn thoroughly, then roast the corn on the grill, turning to cook on all sides, for approximately 20 minutes or until tender. Remove from heat and allow to cool.
  4. Meanwhile, in a large sauce pan over medium-low heat, melt the quarter-pound of butter. Add the onion, bell pepper and garlic and cook until the peppers are tender, about 10 minutes.
  5. Whisk in the flour until well combined.
  6. Slowly add the half & half and the milk, whisking continuously.
  7. Turn the heat down to low and simmer, stirring frequently, until the sauce thickens and the flour cooks completely, about 45 minutes.
  8. While the creamed mixture cooks, preheat the oven to 350 degrees Fahrenheit.
  9. Remove the corn from the husk and clean off all corn silk. Cut the corn kernels off the cob, place them in a large bowl and set aside. Discard the cobs.
  10. When the creamed mixture is cooked, stir in the Tabasco Sauce, then the grated cheeses, nutmeg, salt and pepper. Add more salt and pepper if necessary.
  11. Remove the creamed mixture from the heat, pour half of it over the grilled corn and combine. If the corn and cream seems too thick, add another cup of the sauce.
  12. Pour the corn mixture into a heavy ovenproof casserole dish, sprinkle the crumbled bacon over the top and place in the oven.
  13. Bake 15 to 20 minutes or until the mixture is bubbling. Remove from the oven, garnish with chives and serve.
 

Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.