Grillled...or Roasted Creamed Corn

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

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.