Pre-heat grill on high.

Prepare the corn by chopping off the tips and peeling off the first layer or so of the husks.

Soak the corn in cold water for 30 to 60 minutes.

Drain.

Place the cobs on the grill and turn a quarter turn every 3 minutes or so until all sides of the husks are browned.

Remove and allow to cool enough to handle.

Peel the husks and silks off.

Slice the kernels of corn off into a bowl, making sure to scrape the cobs clean.

Set aside.

Place a medium sized cast iron skillet on the hot grill and melt butter.

Whisk in the flour and stir for 2 minutes until bubbling.

Add the corn and stir to coat well.

Stir in the milk and cook another minute or so, stirring constantly.

Remove from heat and season with salt and freshly ground black pepper to taste.