This comforting side dish from the owner of L.A.’s Sweet Chick will be the star of your meal
John Seymour’s Cajun Creamed Corn
6 ears fresh sweet corn, shucked
¼ cup chopped thick-cut bacon
1 tbsp. salted butter
1½ tbsp. all-purpose flour
1 cup whole milk
¼ cup heavy cream, divided
5 oz. sharp cheddar cheese, shredded
1 tbsp. Cajun seasoning
¼ tsp. ground nutmeg
1 cup loosely packed baby arugula
1. Preheat grill to medium high (400°-450°), or heat a greased grill pan over medium high. Grill corn uncovered, until tender and lightly charred, about 10 minutes, turning occasionally. Remove corn from grill. When it’s cool enough to handle, cut kernels off cobs.
2. Cook chopped bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 6 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels, reserving drippings in skillet.
3. Melt butter in hot drippings in skillet over medium heat. Add flour, and cook, whisking constantly, 1 minute. Gradually add milk and heavy cream, whisking constantly. Cook, whisking constantly, until mixture boils and thickens, about 5 minutes. Remove from heat.
4. Add cheese gradually to skillet, whisking constantly until melted after each addition. Whisk in Cajun seasoning and nutmeg, and return to medium heat. Cook until blended, 1 to 2 minutes. Add corn kernels and bacon, reduce heat to medium low, and cook, stirring often, to allow flavors to meld, 4 to 5 minutes. Remove from heat, and fold in arugula until wilted. Sprinkle with scallions.
Active time: 25 minutes
Total time: 35 minutes
Tip! Use a Bundt pan when cutting corn off the cob. The center of the pan holds the ear in place as you slice, and the ring catches the kernels as they fall.