Grilled Creamed Sweet Corn

Author: Ryan Handler 

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Makes 6 servings 


  • 6 ears corn, shucked

  • 2 tbsp. butter

  • 2 tbsp. all-purpose flour

  • 1 c. milk

  • 2 tbsp. cream cheese, softened

  • 1/4 c. Shredded Monterey Jack

  • 1 jalapeño, minced (optional)

  • kosher salt

  • Freshly ground black pepper

  • 2 tbsp. chopped fresh cilantro


  1. Preheat grill or grill pan to high. Grill corn until kernels are charred and slightly softened, 10 minutes. Once cooled, cut kernels off the cob and set aside.

  2. In a large skillet over medium-high heat, melt butter. Whisk in flour, 1 tablespoon at a time, and let cook until bubbly. Whisk in milk, cream cheese and Monterey Jack. Add jalapeño, if using. Cook for another 3 minutes.

  3. Stir in corn kernels and toss to coat, then season with salt and pepper to taste.

  4. Garnish with cilantro and serve.

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