Forget that canned stuff. This version packs a punch with charred, fresh corn and jalapeño. 

Serves: 6

INGREDIENTS:

6 ears corn, shucked

2 tbsp. butter

2 tbsp. all-purpose flour

1 c. milk

2 tbsp. cream cheese, softened

1/4 c. Shredded Monterey Jack

1 jalapeño, minced (optional)

kosher salt

Freshly ground black pepper

2 tbsp. chopped fresh cilantro

DIRECTIONS: 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 and serve.