Sweet Cream Corn with Toasted Parmesan Crust
Kick the can! Make this delicious and easy creamed corn from scratch.
While canned creamed corn isn't exactly my favorite, it's really not all that bad. I use it mainly in recipes rather than as a side dish. My famous Mexican corn bread wouldn't be the same without a can of cream corn. Even on its own, canned creamed corn tastes OK. I would say that it is basically edible. However, it doesn't hold a candle to the deliciousness of "real" creamed corn made from scratch.
Before I got this recipe from a neighbor, who got it from one of her favorite restaurants in her home state of California, I had never made real creamed corn. I had eaten it here and there at a restaurant or two but really had never known anyone who made it. I was happy to get the recipe, but set it aside, assuming it was some sort of complex, day-long process to "cream" corn.
Boy, was I wrong. When I finally got around to trying out the recipe, I was happily surprised at how quick and easy it was to whip up. I love that it doesn't call for any hard-to-find ingredients. I don't normally have whipping cream on hand except during the holidays, so this New Year's I whipped up a batch to go with dinner and also as a means to use up some cream that was leftover when my husband made his famous eggnog from scratch. I couldn't believe how delicious and easy this recipe is! From now on, this will be my go-to recipe when I have leftover whipping cream taking up space in the refrigerator.
- 2 pounds frozen corn kernels, thawed
- 1.5 cups heavy whipping cream
- 4 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons butter, melted
- 3 tablespoons flour
- 1/3 to 1/2 cup fresh grated Parmesan cheese
- In a medium sauce pot, combine thawed corn, cream, sugar and salt. Heat until lightly boiling; simmer about 5 minutes.
- In a small glass dish, gently melt butter at about 20% power in the microwave.
- Stir flour into melted butter. Add flour/butter mixture to corn. Mix well and allow a few minutes for the flour/butter mixture to thicken the cream.
- Turn corn mixture into a casserole dish, or divide equally among individual ramekins, if desired. Cover top of corn with fresh grated Parmesan cheese.
- Place casserole dish or ramekins under broiler approximately 2-3 minutes, until cheese is golden brown and toasted.
- Serve immediately or keep warm for a bit until dinner is ready.
Did you make this recipe? If so, please rate it!
This gorgeous red dish would make a lovely presentation on a holiday table.
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