My wife found this recipe in a magazine. We had about a dozen people over on Saturday, so we gave it a try. The entire dish was consumed, and several of our guests commented on how good it was. Great success!

8 ears corn, husked
3 Tbsp. butter
3 Tbsp. flour
2 cups milk
5 Tbsp. cream cheese
salt
black pepper
pinch of cayenne pepper

1. Preheat a grill to medium-high. Arrange the corn on the grill, turning occasionally, until the kernels are golden brown and softened, 8 to 10 minutes. Once cool enough to handle, remove the corn kernels from the cobs. Discard the cobs. Lower the grill temperature to medium.

2. Heat a large cast iron skillet over the grate. Add the butter to melt, then whisk in the flour until combined and foaming (about two minutes). Gradually whisk in the milk and cream cheese and cook, whisking constantly, until smooth and thick (two to three minutes). Stir in the corn kernels; season with salt, black pepper, and cayenne pepper, and cook until heated through (another two or three minutes).

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Good people drink good beer - Hunter S. Thompson

<º)))><

Waiting for the time when I can finally say
That this has all been wonderful, but now I'm on my way

Dammit Chus, you are making me very hungry!

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2018
#ExtendLafleur
10 More Wins

That's interesting in that it looks to be almost the same recipe I use to make sausage gravy for biscuits. The only difference is that you're adding grilled corn and cream cheese to the bechamel sauce rather than cooked sausage. I'll have to try that, thanks.

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