2 10oz packages frozen corn (substitute fresh or canned if desired)
½ block cream cheese
1 teaspoon salt
¼ teaspoon pepper
½ cup heavy whipping cream (divided)
¼ cup parmesan cheese
2-3 tablespoons flour
1 tablespoon butter
Directions
Begin with the turkey tenderloins. Remove from the package and pat dry with paper towels. Preheat the Blackstone griddle.
Season the tenderloins with Blackstone SPG and Chicken Griddle, allowing them to sit for 5 minutes.
Drizzle avocado oil on the preheated griddle. Place the tenderloins on the griddle and cover with a dome for faster cooking. Cook for 3-4 minutes.
While the tenderloins cook, melt butter on the other side of the griddle. Add the corn, spreading it evenly for optimal griddling. Sprinkle salt and pepper and toss well. Cook for 3-4 minutes.
Flip the tenderloins and cook for an additional 3-4 minutes.
After 3-4 minutes, add ½ block of cream cheese and parmesan cheese to the tenderloins. Mix well as the heat breaks down the cream cheese. Cook for 1-2 minutes.
Pour ¼ cup of heavy whipping cream into the mix, creating a slightly loose consistency.
Create a slurry by mixing the remaining heavy whipping cream with 2 tablespoons of flour. Slowly pour this onto the corn. The mixture will thicken. Cook for an additional 2-3 minutes.
Move the corn to the cooler side of the griddle and hold until the tenderloins are finished.
heck the tenderloins' temperature, aiming for 165 degrees F. Remove them and let them rest for 5 minutes before carving.
