Ingredients:

• 2 (10 oz) packages frozen corn kernels, thawed
• 1 cup heavy cream
• 1 tsp salt (adjust to taste)
• 2 tbsp granulated sugar
• ¼ tsp freshly ground black pepper (adjust to taste)
• 2 tbsp butter
• ½ cup whole milk (you can use 2% milk as an alternative)
• 2 tbsp all-purpose flour
• ¼ cup freshly grated Parmesan cheese (or more to taste)

Instructions:

1. Cook the Corn Mixture:
   • In a skillet, combine the thawed corn, heavy cream, sugar, butter, salt, and black pepper.
   • Cook over medium heat, stirring occasionally, until the butter is melted, about 3-5 minutes.
2. Prepare the Milk-Flour Mixture:
   • While the corn mixture is cooking, whisk together the milk and flour in a small bowl until smooth.
3. Thicken the Sauce:
   • Add the milk-flour mixture to the skillet with the corn mixture.
   • Stir constantly and cook for about 4 minutes, or until the sauce thickens and the corn is fully heated through.
4. Finish the Sauce:
   • Remove from heat and stir in the Parmesan cheese until it's completely melted and the sauce is smooth.
5. Serve:
   • Serve hot, topped with additional Parmesan cheese and freshly ground black pepper, if desired.

Serving Suggestions:

• This creamed corn pairs wonderfully with comfort foods like meatloaf, barbecued dishes, hot dogs, and burgers. It’s also perfect for potlucks or holiday dinners like Thanksgiving.

Storage:

Tips:

• For an even cheesier version, you can stir in more Parmesan or sprinkle extra cheese on top when serving.
• Feel free to substitute fresh corn for frozen if desired for a more rustic touch.

Nutrition