A couple weeks ago I had the pleasure of attending Damaris Philips wedding in Kentucky. It was a day filled with vintage everything, homemade food, love, laughter and some serious dancing.

Damaris made all the food for her wedding (way to show me up Damaris ;) and it was as delicious as you might expect.

Part of what made it so wonderful was the fact that none of the food was too fussy, there was potato salad (with her unique spin of course), vegetarian sandwiches with the volume turned up, and during cocktail hour there were the cutest little mason jars filled with pimento cheese. I was in food heaven.

As I spread the peppery cheese on a cracker for the 22nd time, I thought to myself, what if you slathered this all over sweet corn and added a little more heat?

The sweet hot corn, the pimento cheese slowly melting and working it's way into every nook and cranny and the heat from jalapenos and cayenne leaving your mouth with a delightful tingle, now that sounded like something I MUST EAT!.

And so I brought a little piece of Kentucky into my NYC kitchen with my Pimento Cheese Corn with Jalapenos and Chives. Now go and make some y’all!

Pimento Cheese Grilled Corn

servings: 4

Ingredients:

4 ears sweet corn
2 tablespoons olive oil
4 ounces shredded cheddar cheese
2 ounces cream cheese, at room temperature
2 ounces finely chopped pimentos
1 small jalapeno, diced
1½ tablespoons mayonnaise
¼ teaspoon cayenne pepper
Pinch of kosher salt
Cracked black pepper, to taste
1 tablespoon minced chives, for garnish

Directions:

Heat a grill pan over medium-high heat (or heat a gas or charcoal grill). Pull the outer husks of the corn down the ear to the base, stripping away the silk from each ear. Then tie the loose outer husks together at the base, creating a long handle. Rub each corn ear with ½ tablespoon of the oil, then place on the hot grill pan, cooking until slightly charred on all sides—about 10 minutes, turning as needed.
While the corn is cooking, place the cheddar cheese, cream cheese, pimentos, jalapeno, mayonnaise, cayenne pepper, salt, and black pepper in a medium bowl and mix until thoroughly combined.
Serve immediately by spreading 1 to 2 tablespoons of the pimento cheese mixture over each ear of corn, finishing with a sprinkle of chives.