Charred creamed corn with bacon and jalapeno

Grill the corn, sprayed lightly, turning every so often with the lid shut, to mark and char it rather than cook it through, about 10 to 15 minutes in all.

Spray and grill the jalapenos at the same time until charred; take them off first.

Cut about four slices of bacon straight from frozen and chop small; cook in the pan.

Seed the jalapenos, cut into thin strips, then into little bits.

Add the onion and jalapeno to the not-quite-crisp bacon, mix and cook two to three minutes.

Cut the kernels off the cooled corn, then scrape each cob with a spoon to get the extra bits and corn milk.

Variation: without a grill, blister the corn in a hot cast iron pan.

Melt 3 tablespoons butter in the pan with the bacon, onion and jalapeno, add the corn and mix until warmed through, two to three minutes.

Season with salt, pepper and garlic.

Sprinkle about a tablespoon of flour over and mix in to thicken.

Add heavy cream, half a cup of water and a couple teaspoons of sugar and mix.

Bring to a low simmer and simmer covered 15 to 20 minutes until thickened, the corn softened and creamy.

Top with Parmesan and mix in a little.