Wednesday, April 16, 2014

Parmesan Creamed Corn

This is the BEST creamed corn recipe we've ever had! My son, Zachary, found it and made it for he and his brothers last week, then he made it again last night for us and a group of Sojourners we were having over.

He found the recipe on It was posted by Diana Yockey.  (Snamed it Cream Corn Like No Other). The first time he made it, he used canned corn and it worked fine, but frozen corn is better.


2 (10 ounce) packages frozen corn kernels, thawed
1 cup heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1 cup whole milk
2 tablespoons all-purpose flour
1/4 cup freshly grated Parmesan cheese

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.
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