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.