Lunch: Grilled Creamed Corn

Recipe by Rian Handler Our take on this classic side packs a punch with charred, fresh corn and jalapeño.

Ingredients

6 ears corn, shucked
2 tbsp. butter
2 tbsp. all-purpose flour
1 c. milk
2 tbsp. cream cheese, softened
1/4 c. Monterey Jack Cheese, shredded
1 jalapeño, minced (optional)
kosher salt
Freshly ground black pepper
2 tbsp. Chopped cilantro

Instructions

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

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