Grilled Creamed Corn

ThanksGrilling; Grilled Creamed Corn


Yield: 6 servings

Cook Time:15 minutes

Calories per serving: 266


  • 8 ears corn, husked
  • 2 T. butter
  • 2 T. flour
  • 1-1/4 c. milk
  • 3 T. cream cheese
  • 1 T. sugar
  • salt and freshly ground black pepper
  • a couple pinches 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.  Remove corn from the grill.  Once cool enough to handle, remove the corn kernels from the cobs; discard the cobs.  You should have about 5 cups of kernels.

Lower the grill temperature to medium.  It is very important to get the heat lowered, so the butter won’t burn.  Heat a large cast-iron skillet over the grate.  Add the butter to melt, then whisk in the flour until combined and foaming, about 1 minute.  Gradually whisk in the milk and cream cheese and cook, whisking constantly, until smooth and thick, 2 to 3 minutes.  Stir in sugar.  Stir in the corn kernels; season with salt, black pepper, and the cayenne, if using, and cook until heated through about 1 minute.