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Cream Corn
by Richard Bugg
serves: 6
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  Restaurant style creamed corn.
Ingredients:
  2 10 oz pkg   Frozen Corn Kernels (thawed)
  1/4 cup   Heavy Cream
  1 tsp   salt
  2 Tbsp   sugar
  1/4 tsp   ground pepper
  2 Tbsp   butter
  1 cup   whole milk
  2 Tbsp   all-purpose flour
  1/4 cup   freshly grate parmesan chees
Directions:
  In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.
Categories:
 
  • Side Dishes
  • Vegetables


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