John and I have been buds for a while, ever since we worked on a McCormick Grillmates campaign together last year. When he told me about this recipe, I knew I had to feature it! I love anything “Southwest” and my grandma used to make the best creamed corn way back in the day. Hope you enjoy!
“I’m glad to have this opportunity to make a small contribution to Robyn’s blog. We initially met through a promotional opportunity with McCormick last summer. Since then we’ve kept in touch and finally got to meet in person last month at Kingsford University in Las Vegas. So, we’re barbecue blog buds.”
Part of the inspiration for this dish came from Chris Lilly’s Grilled Mexican Corn that he served us at Kingsford University. This is a sort of deconstructed version of that corn, with my own touches.
Start your grill and prepare for indirect cooking at medium-high heat (400-450º).
Roast the corn, turning occasionally, until some of the kernels start to brown and char.
Note: If you’re using frozen corn, either partially thaw it, or expect additional cooking time.
Remove the ears to a platter, tent with foil and let rest about ten minutes.
Carefully cut the kernels off of each ear and put them in a large sauce pan.
Using the back of your knife, scrape the remaining bits from each cob and add it to the sauce pan.
Add the water and Rotel to the pan and bring to a simmer over medium heat.
Add the remaining ingredients to the pan and stir to combine.
Cover the pan, reduce the heat to medium-low and simmer 20 minutes, stirring occasionally.
Remove from the heat, uncover and let sit ten minutes, stirring occasionally.
Serve topped with grated Cotija cheese.
(Makes about eight 3/4 cup servings)
For more of John’s fabulous cooking, go to www.patiodaddiobbq.com