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One of my favorite veggies is corn and I love to grill it, so this recipe really grabbed me to try. I’ve made this recipe 2 times, the first time I only used 4 ears of corn and the next time I used 6. Honestly I liked it better with 4. The dish seemed creamier and you could taste the flavors better.

Grilled Creamed Corn with Spinach and Parmesan
(Adapted from Weeknights with Giada De Laurentiis)

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6 ears corn, husks and silks removed
3 tablespoons unsalted butter, at room temperature
kosher salt and freshly ground black pepper
1 tablespoon flour
¾ cup heavy cream
⅔ cup whole milk
⅓ cup grated Parmesan cheese
1 (6 ounce) bag of fresh spinach

Heat a grill pan over medium-high heat or preheat a gas or charcoal grill.
Grill the corn, turning every 5 to 6 minutes, until tender, about 15 minutes. When cool enough to handle, remove the kernels.

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In a large, high-sided skillet, heat the butter over medium-high heat. Add the corn and season with salt and pepper.

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Cook for 3 minutes, until softened. Stir in the flour and cook for1 minute.

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Reduce the heat to medium and add the cream.

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Simmer for 2 to 3 minutes, until the mixture thickens.

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Pour half of the mixture into a food processor. Blend until smooth. Pour the pureed mixture back into the skillet and add the milk, Parmesan cheese, and spinach.

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Cook over low heat until the spinach has wilted and the mixture is warmed through, about 5 minutes. Season to taste with salt and pepper, and serve.

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