Grilled Cream Corn

I have the ultimate summertime dish to share with you today. I saw this recipe in the Rachel Ray Magazine a while back and patiently waited until grilling season was upon us and fresh corn made its way to the Farmers Market before giving it a try. If I had known then how amazing it would be I never would have put off making this recipe. Basically it can and should be made anytime of the year. I absolutely loved the smoky flavor and the creaminess of the corn in this dish.


Once the corn has been grilled to a beautiful char this simple side dish takes no time at all to put together.


The corn is then cut from the cob and mixed with a sweet cream sauce. Serve alongside grilled meat for the perfect summer meal.


I probably should not admit this but between the two of us we almost ate the entire skillet ourselves it was that good. For those with a hearty appetite this recipe yields enough for 2-3 adults but I would recommend doubling it for more than that. In fact next time I make this I will double it anyway to use leftovers as an addition to salads or mix it with tomatoes, black beans, and avocado for a creamy and delicious dip.


Grilled Creamed Corn
Recipe adapted from Rachel Ray)
(Makes 6 Servings)

– 6 ears corn, husked
– 1 1/2 tablespoons butter
– 1 1/2 tablespoons flour
–  1 cup almond milk
– 2 tablespoons light cream cheese
– Salt and black pepper

Preheat grill to medium-high. Arrange the corn on the grate and grill, turning occasionally, until the kernels are golden-brown and softened, 10 to 15 minutes.
– Once cool enough to handle, remove the corn kernels from the cobs; discard the cobs. (You should have about 4 cups kernels.)    
-(You can do this net part on the grill as well but I did it inside on the stove)
 Heat a large cast-iron skillet over medium-high heat. Add the butter to melt, then whisk in the flour until combined, 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, and black pepper, and cook until heated through, about 1 minute.


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By | 2018-06-01T09:38:44+00:00 July 9th, 2013|Food, Sides|2 Comments


  1. Samantha @ Five Heart Home July 12, 2013 at 10:15 am

    I love grilled corn and love creamed corn…this looks delicious! I found you via Hungry Little Girl’s Wednesday Extravaganza. Come on over and say ‘hi’ if you’d like! 🙂

  2. Cinco de Mayo Recipe Ideas - Key Ingredients January 23, 2017 at 12:37 pm

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