Thursday, June 11, 2015

#3519 - Parmesan Creamed Corn

(by Shirley McNevich)

20oz. corn kernels (thawed and/or drained)
1 cup heavy cream
1 tsp. salt
2 TBSP white sugar
1/4 tsp. fresh ground black pepper
2 TBSP butter
1 cup whole milk
2 TBSP flour
1/4 cup fresh grated Parmesan cheese

In a bowl add the milk and flour--whisk to mix. In a skillet over medium heat add heavy cream, salt, white sugar, black pepper, butter and drained corn kernels--stir. Slowly add milk mixture while stirring--cook/stir over medium heat until mixture thickens. Remove from heat--add fresh grated Parmesan cheese. Serve right away.

No comments: