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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
(A Really Damn Good) Charred Creamed Corn
...in your mind.
(A Really Damn Good) Charred Creamed Corn

(A Really Damn Good) Charred Creamed Corn


  • 8 ears of corn, shucked
  • 2 jalapeno peppers
  • 4 strips bacon, finely chopped
  • 1/2 yellow onion, finely diced
  • 1/4 cup butter
  • 1 tablespoon all-purpose flour
  • 1 cup heavy cream
  • 1/2 cup water
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/3 cup grated Parmesan cheese


Let’s char first:

  1. Heat a grill to high, a cast iron pan to medium, or even turn on your broiler.
  2. Whatever you do, the goal is to char the corn and jalapeños all the way around. Not all black, but nicely spotted.
  3. When cool enough to handle, carefully cut the kernels off the cobs with a sharp knife into a large bowl of onto a baking sheet, then use the back of a spoon to scrape down the cobs getting any extra bits and corn ‘milk’.
  4. Remove the seeds and membrane from jalapeños, and chop into a small dice.
  5. Heat a large pan over medium high heat, and add the bacon - cook until almost getting crispy, then add the onion and jalapeño.
  6. Cook until onion is translucent, 3-5 minutes. Add the butter, and when melted put in the corn - stir well to coat everything and let cook a couple minutes.
  7. Sprinkle the flour evenly over the corn mixture and cook about a minute stirring constantly
  8. Add the cream, water, sugar, salt, pepper & garlic powder- mix well to combine, then turn down to medium low, stirring occasionally until beautifully creamy, 20-30 minutes
  9. Add the Parmesan, stir through and serve right away