Grilled Creamed Corn

June 2010
Grilled Creamed Corn

by 17 people

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Even a classic like creamed corn deserves a makeover.Grilling the corn adds a smoky richness. Taste for yourself.

Makes: 6 servings

Prep: 10 mins

Grill: 15 mins

  • 8 ears corn, husked
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/4 cups milk
  • 3 tablespoons cream cheese
  • Salt and black pepper
  • 1 pinch cayenne pepper (optional)
  1. Preheat a grill to medium-high. Arrange the corn on the grate and grill, turning occasionally, until the kernels are golden-brown and softened, 8 to 10 minutes. Once cool enough to handle, remove the corn kernels from the cobs; discard the cobs. (You should have about 5 cups kernels.) Lower the grill temperature to medium.
  2. Heat a large cast-iron skillet over the grate. Add the butter to melt, then whisk in the flour until combined and foaming, about 2 minutes. Gradually whisk in the milk and cream cheese and cook, whisking constantly, until smooth and thick, 2 to 3 minutes. Stir in the corn kernels; season with salt, black pepper and the cayenne, if using, and cook until heated through, about 1 minute.
  • Sweeten with honey and spoon over biscuits or pancakes.
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  • Use as a filling in enchiladas or burritos.
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  • Thin with milk, then heat with frozen veggies for a corn chowder.