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  • 5 ears Corn
  • 2 Tablespoon Butter
  • 1 Onion, diced
  • 1 teaspoon Salt
  • 1 teaspoon Paprika
  • 1 teaspoon Mustard
  • 1/2 teaspoon Pepper
  • 2 Tablespoon Flour
  • 1-1/2 cup Half and Half
  • 5 ounce Cheddar, shredded


  1. Peel the ears of corn. With a grill on high, cook the ears of corn until the kernels  start to char and blacken. Do not burn the corn, just the outer side of the kernel should get the char. Remove corn from heat and let cool slightly, then cut the kernels off the cob: discard cobs. 
  2. In a medium saucepan, melt butter over medium heat. Add Onions and cook until soft and translucent. Stir in corn, salt, paprika, mustard, and pepper. Sprinkle flour into the pan and stir.
  3. Slowly add the half and half to the pan, stirring constantly, until all is added. Mix in the cheese. Heat, stirring occasionally, until the cheese is melted and the sauce is smooth. 
  4. Serve and enjoy! Makes a great side with BBQ.


Servings: 8

Calories: 213

Fat: 10.7

Carbs: 23.6

Fiber: 3.2

Protein: 9.3