Cream Corn Like No Other

Cream Corn Like No Other

5 Stars on AllRecipes.com

• 2 (10 oz) packages frozen corn kernels, thawed
• 1 cup heavy cream (or half & half)
• 1 tsp salt
• 2 TBSP sugar
• 1/4 tsp freshly ground black pepper
• 2 tablespoons butter
• 1/2 cup whole milk
• 2 TBSP all-purpose flour
• 1/4 cup freshly grated Parmesan cheese (good, but optional)

Directions

1. Put the thawed corn in a skillet over medium heat. 
2. Stir in cream, salt, sugar, pepper and butter. Stir until butter is melted.
3. Whisk together the milk and flour in a measuring cup, and stir into the corn mixture. 
4. Cook (stirring often) over medium heat until the mixture is thickened, and corn is cooked through. Video shows this taking about 4 minutes.
5. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot. 

More Options

• One more step, mostly for presentation purposes - After it's done on the stove, heat the oven to 350 degrees F. and spray a 9x13 pyrex dish with Pam. Pour the corn mixture into the pyrex dish and sprinkle it with shredded parmesean so that it can brown on top. Let it sit in the oven for about 25 minutes to brown.  It makes it pretty. 
• SLOW COOKER Method:  The sauce can be a little thin, but you can make it early in the morning and place in the crock pot on low for the day, to simmer and thicken. Also if you make it a day ahead, the next day the sauce is the perfect consistency!

Corn Soufflé

Corn Soufflé

• 1 box Jiffy corn muffin mix
• 1 can whole kernel corn
• 1 can cream-style corn
• 1 stick butter
• 8 oz sour cream

1. Drain whole kernel corn.
2. Mix all ingredients together.
3. Pour into greased casserole dish.
4. Bake at 375 degrees for 30 minutes or until set.