Grilled Creamed Corn
This comes from Everyday with Rachael Ray. Great mag! You can sweeten with honey and spoon over biscuits or pancakes. Mix with salsa for a creamy dip. Use as a filling in enchiladas or burritos. Stir inot mashed potatoes along with some cheddar. sorve as a topping for chili or baked potatoes. Thin with milk, then heat with frozen veggies for a corn chowder.
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INGREDIENTS
Nutrition- 8
- 2tablespoons butter
- 2tablespoons flour
- 1 1⁄4cups milk
- 3tablespoons cream cheese
- salt and black pepper
- 1⁄8
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DIRECTIONS
- Preheat grill to medium high. Arragne corn on grate and grill, turning occasionally, until golden brown and softened (8-10 min).
- Once cool enough to handle, remove the corn kernels from the cobs and discard the cobs. You should have about 5 cups kernels. Lower the grill temp to medium.
- Heat a large cast-iron skillet over the grate.
- Add the butter to melt, then whisk in the flour until combined and foaming (2 min).
- Gradually whisk in the milk and cream cheese and cook, whisking constantly, until smooth and thick, 2-3 minute.
- Stir in the corn kernels, season with salt, black pepper and the cayenne.
- Cook until heated through, about 1 min.
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