Grilled Creamed Corn

by Melissa on September 8, 2010

What do you do when you get a less-than-stellar bag of fresh corn on the cob? Whine and complain that corn season is coming an end you make creamed corn! When it is at its peak, we have phenomenal fresh corn on the cob in New England. It is so sweet and perfectly tender, we could eat it every night with dinner. Unfortunately, during my last trip to the Farmer’s Market, the corn I bought was somewhat starchy and not nearly as sweet as it usually is. It wasn’t terrible, but it did not live up to my expectations for fresh summer corn. So rather than waste the remaining corn I had purchased, I made this recipe!

Even if you don’t like creamed corn, this is not your average out-of-the-can recipe and you should definitely give it a try! First you grill the corn, which adds a wonderful smoky flavor, then you mix the kernels with a very simple cream cheese sauce. The sauce compliments the corn, without over-powering it, and the end result is a delicious side dish. I saw this recipe on Macaroni and Cheesecake, where she has instructions for roasting the corn in the oven, something we will definitely be trying this winter.

Grilled Creamed Corn

  • 8 ears corn, husked
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/4 cups milk, plus additional 1-2 tablespoons
  • 3 tablespoons regular or reduced-fat cream cheese
  • Salt and black pepper
  • 1 pinch cayenne pepper (optional)

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 if you plan to complete the corn on the grill.

Heat a large cast-iron skillet over the grate, or over medium heat on the stove-top. 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. If the sauce is to thick, add additional milk as needed.

Source: Everyday with Rachel Ray, as seen on Macaroni and Cheesecake.

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{ 3 comments… read them below or add one }

Dana - Food for Thought September 8, 2010 at 10:17 am

I haven’t ever had real creamed corn – only from a can. This sounds great!

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Stephanie September 13, 2010 at 12:59 pm

So glad you enjoyed it! Yours looks fabulous!

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The Mess Pot September 15, 2010 at 10:44 am

This looks so good! Corn season is about to end for us to here in Illinois and I am so sad!

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