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Roasted Creamed Corn

Servings 6 -8 Servings


  • 6 ears of fresh corn on the cob
  • 1/4 C butter
  • 1/4 C all purpose flour
  • 1 C milk
  • salt and freshly ground black pepper to taste


  • 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.


Recipe by: Connie Murray @Happybellyfoodie.com