Ingredients
- 4 ears corn, shucked
- 1 tablespoons butter
- 1 tablespoons flour
- 1/2 cup plus 1/8 cup skim milk (may need a tad more)
- 1 1/2 tablespoons fat free or reduced fat cream cheese
- kosher salt and black pepper
- pinch cayenne pepper
Preparation
Step 1
To Grill Corn:
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. Once cool enough to handle, remove the corn kernels from the cobs. Lower the grill temperature to medium.
To Roast Corn:
Preheat oven to 400 degrees. Lightly coat a baking pan with cooking spray. Place corn in pan and lightly coat corn with cooking spray and sprinkle with salt & peper. Roast in oven for 30 to 40 minutes, taking it out to turn corn every 5-7 minutes. Corn should be soft & golden with some slightly charred bits. Remove from oven and once cool enough to handle, cut kernals from cobs as stated above.
For the Creamed Corn:
Heat a large cast-iron skillet over the grate. Add the butter to melt, then whisk in the flour until combined and foaming, 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, black pepper and the cayenne and cook until heated through, about 1 minute. Add more milk to thin out if necessary.