Grilled pork tenderloin and creamed corn

All my cooking magazines are featuring grilled recipes this month, so we fired ours up. We made pork tenderloin with Bobby Flay's Spanish spice rub and Rachael Ray's grilled creamed corn, and both were delicious! The cream cheese in the corn dish made it rich and creamy - yum!

For the Spanish spice rub:
* 3 tablespoons Spanish paprika
* 2 teaspoons ground cumin
* 2 teaspoons dry mustard
* 2 teaspoons ground fennel seeds
* 2 teaspoons kosher salt
* 1 teaspoon coarsely ground black pepper

Grilled creamed corn
Serves 6

8 ears corn, husked
2 tbsp butter
2 tbsp flour
1 1/4 cups milk
3 tbsp cream cheese
Salt and pepper
1 pinch cayenne pepper

1. Preheat a grill to medium-high. Arrange the corn on the grate and grill, turning occasionally, until the kernels are golden-brown and softened, 8-10 minutes. Once cool enough to handle, remove the corn kernels from the cobs; discard the cobs. (You should have about 5 cups of kernels). 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 2 minutes. Gradually whisk in the milk and cream cheese and cook, whisking constantly, until smooth and thick, 2-3 minutes. Stir in the corn kernels; season with salt, black pepper and cayenne, and cook until heated through, about 1 minute.