Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6
Ingredients:
· 2 (10 ounce) packages frozen corn kernels, thawed
· 1 cup heavy cream
· 1 teaspoon salt, or to taste
· 2 tablespoons granulated sugar
· ¼ teaspoon freshly ground black pepper, or to taste
· 2 tablespoons butter
· ½ cup whole milk
· 2 tablespoons all-purpose flour
· ¼ cup freshly grated Parmesan cheese, or more to taste
Directions:
In a skillet over medium heat, combine corn, heavy cream, sugar, butter, salt, and pepper. Cook, stirring occasionally, until the butter has melted, 3 to 5 minutes.
Meanwhile, in a small bowl, whisk together milk and flour until smooth.
Add the milk mixture to the skillet and continue to cook, stirring constantly, until the sauce is thickened and the corn is cooked through, about 4 minutes.
Remove from the heat and stir in Parmesan cheese until melted. Serve hot.
Cook’s Note:
Creamed corn is a versatile side dish that pairs well with comfort food favorites like meatloaf, barbecue, hot dogs, and burgers. Allow the creamed corn to cool before transferring to an airtight container and storing it in the refrigerator for three to four days. Reheat on the stove or in the microwave.