Grilled Creamed Corn

I have the ultimate summertime dish to share with you today. I saw this recipe in the Rachel Ray Magazine a while back and patiently waited until grilling season was upon us and fresh corn made its way to the Farmers Market before giving it a try. If I had known then how amazing it would be I never would have put off making this recipe. Basically it can and should be made anytime of the year. I absolutely loved the smoky flavor and the creaminess of the corn in this dish.


Once the corn has been grilled to a beautiful char this simple side dish takes no time at all to put together.


The corn is then cut from the cob and mixed with a sweet cream sauce. Serve alongside grilled meat for the perfect summer meal.


I probably should not admit this but between the two of us we almost ate the entire skillet ourselves it was that good. For those with a hearty appetite this recipe yields enough for 2-3 adults but I would recommend doubling it for more than that. In fact next time I make this I will double it anyway to use leftovers as an addition to salads or mix it with tomatoes, black beans, and avocado for a creamy and delicious dip.


Grilled Creamed Corn
Recipe adapted from Rachel Ray)
(Makes 6 Servings)

- 6 ears corn, husked                        
- 1 1/2 tablespoons butter                       
- 1 1/2 tablespoons flour                        
-  1 cup almond milk                       
- 2 tablespoons light cream cheese                     
- Salt and black pepper                        

Preheat grill to medium-high. Arrange the corn on the grate and grill, turning occasionally, until the kernels are golden-brown and softened, 10 to 15 minutes.
- Once cool enough to handle, remove the corn kernels from the cobs; discard the cobs. (You should have about 4 cups kernels.)                   
-(You can do this net part on the grill as well but I did it inside on the stove)
 Heat a large cast-iron skillet over medium-high heat. Add the butter to melt, then whisk in the flour until combined, 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, and black pepper, and cook until heated through, about 1 minute.



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