Creamed Corn Makeover

Grilled Creamed Corn:

8 ears corn, husked
2 T butter
2 T flour
1 1/4 cups milk
3 T cream cheese
Salt and black pepper
1 pinch cayenne pepper, optional

Preheat grill to medium-high. Arrange corn on grill, turning occasionally, until kernels are golden brown and softened, 8-10 minutes. Once cool enough to handle, remove corn kernels from cobs. Discard cobs. Lower grill temperature to medium. Heat large cast-iron skillet over grate. Add butter to melt, then whisk in flour until combined and foaming about 2 minutes. Gradually whisk in milk and cream cheese and cook, whisking constantly until smooth and thick, 2-3 minutes. Stir in corn kernels, season with salt, black pepper and cayenne pepper, and cook until heated through, about 1 minute.

Off the Cob

I have been in a bit of a cooking slump lately. So, the other day, I just pulled some frozen corn out of the freezer. Of course, fresh corn is best this time of year, but we did not really have the time to go and get some. This settled for a close second.

Creamed Corn:

1 lb. Silver Queen Corn
1/2 stick butter
2/3 cup fat free Half & Half
1/4 tsp. salt
1 tsp pepper

Combine all ingredients in a skillet over medium heat until the butter is melted and the corn is cooked through.

Corn, No Cob

Last month when James and I went to visit my in-laws, I came home with a cookbook as a souvenir. My in-laws had recently moved from one part of the country to another. When I found the cookbook that is local to their new community, I felt that I needed to have it for my ever growing collection. As I was looking through it, I mentioned to Regina, my mother-in-law, that I had found one particular recipe that sparked my interest. It was indeed the first recipe I made from the book. We will most likely add this to our Thanksgiving menu this year. It was so very easy to make, which makes this even better.

Crockpot Corn:

1 2lb. bag frozen silver queen corn
1 stick butter, cut into small pieces
1 8oz. pkg. cream cheese, cut into small pieces.

Place the butter and cream cheese into the crockpot. Turn on low. Pour the corn over this mixture. Cover and cook for 4 hors. I stirred mine every hour. Season with salt and pepper before serving. This is yummy!