I was a big fan of this dish - it had a great grill flavor within the delicious creamy corn. Great alongside a burger! It came from Rachael Ray magazine.
Grilled Creamed Corn
8 ears corn, husked
2 tablespoons butter
2 tablespoons flour
1 & 1/4 cup milk
3 tablespoon cream cheese
Salt and pepper
Cayenne pepper (optional - though highly recommended!)
Preheat grill to med-high. Arrange the corn on the grill and cook, turning occasionally, until the kernels are golden brown and soft - about 8-10 minutes. Cut the kernels off the cob (it should be about 5 cups of kernels). Lower grill heat to medium.
Heat a large cast-iron skillet on the grill. Add the butter to melt and then whisk in flour until combined and foaming, about 2 minutes. Gradually whisk in milk and cream cheese and cook, whisking constantly, until smooth and thick, about 2-3 minutes. Stir in corn kernels, season with salt and pepper and cayenne and cook until heated through, about 1 minute.
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