So in keeping with our grilled…umm…roasted theme…I made this “grilled” creamed corn from Rachael Ray to go along with our grilled chicken legs. I roasted my corn in the oven instead of grilling again because of the rain, and also because that’s our favorite way to make corn! This takes a bit of prep just because you have to roast the corn for about 30 to 40 minutes, then cut it off the cob before you make the creamed corn, but it’s definitely worth the wait. The roasting adds such a fresh and deep flavor and I loved the creaminess of the corn…definitely better than the canned stuff. Plus there is just something so satisfying about making something like that from scratch. I would suggest using a bit more milk than it suggested because I like my creamed corn a little soupier. I also used lighter ingredients to make it a bit healthier and I halved the recipe as it was just for the two of us, so I will reflect that in the recipe below.
Grilled or Roasted Creamed Corn
Source: Everyday with Rachael Ray
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
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
Directions:
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.
*You can do all of this on the stovetop in a regular skillet. That is what I did.
Welcome! I'm Stephanie, a thirty something girl loving life with my husband Adam and our two little miracles living in gorgeous Southeast Tennessee. I'm passionate about Jesus, traveling, sports (Go Titans!), and of course food! Read more about me 
This looks really good! I also like my creamed corn with a little bit of sugar in it. I bet that would be good even with the cayenne!
i've never had creamed corn, but yours looks great!
Great side dish!
I love this – we've been enjoying corn but can't grill so I'm going to try roasting it next time!
This was so good!!! There were no leftovers to be had! Thanks for sharing! 🙂
I need all recipes. WOW I love this foods. Thanks
I’m going to be doubling the recipe since I’m making it for a large crowd. should I make it in 2 batches or will it all fit in the same pan??
You might want to make it in two batches. When you roast the corn it should fit all in one pan but when you add it to the skillet for the creamed corn part it may not all fit, so it might be better to make in two batches. Hope that helps!:)
Yes it helps. Thank you!