With summer beginning to tie up its loose ends, harvest-time is upon us. Now is the time for laboring in the fields (or farmer’s markets), gathering up every morsel the summer has provided before winter sets in.
This creamed corn recipe is a perfect accoutrement for any grilled meat or veggie meal. You set the corn on the grill right as you turn it on, when the grill is blazing on high to warm up. Rotate it a few times every few minutes, and take the slightly blackened cobs inside to whip together a creamed corn while the burgers are simmering.
Simple, filling, good. My favorite kind of late-summer dish.
Grilled (or roasted) creamed corn
adapted from Macaroni & Cheesecake
4 ears corn, shucked
1 T butter
1 T flour
3/4 c whole milk (can use skim milk but it won’t be as rich)
2 T fat free or reduced fat cream cheese
kosher salt and fresh black pepper
pinch of cayenne pepper
To Grill Corn:
Turn grill on to high. Arrange the corn on the oiled grate and grill, turning occasionally, until the kernels are golden-brown and softened, 8 to 10 minutes. Cut the corn from the cobs.
Note: I “mush” the corn a bit with my heavy wooden spoon, which I think adds to the creaminess and simulates the consistency of canned creamed corn a little bit.