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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This comes from Everyday with Rachael Ray. Great mag! You can sweeten with honey and spoon over biscuits or pancakes. Mix with salsa for a creamy dip. Use as a filling in enchiladas or burritos. Stir inot mashed potatoes along with some cheddar. sorve as a topping for chili or baked potatoes. Thin with milk, then heat with frozen veggies for a corn chowder. Ingredients:
8 ears corn, husked |
2 tablespoons butter |
2 tablespoons flour |
1 1/4 cups milk |
3 tablespoons cream cheese |
salt and black pepper |
1/8 teaspoon cayenne pepper (optional) |
Directions:
1. Preheat grill to medium high. Arragne corn on grate and grill, turning occasionally, until golden brown and softened (8-10 min).
2. Once cool enough to handle, remove the corn kernels from the cobs and discard the cobs. You should have about 5 cups kernels. Lower the grill temp to medium.
3. Heat a large cast-iron skillet over the grate.
4. Add the butter to melt, then whisk in the flour until combined and foaming (2 min).
5. Gradually whisk in the milk and cream cheese and cook, whisking constantly, until smooth and thick, 2-3 minute.
6. Stir in the corn kernels, season with salt, black pepper and the cayenne.
7. Cook until heated through, about 1 min.
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