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Sweet Cream Corn with Toasted Parmesan Crust

Updated on April 6, 2015
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Sweet Cream Corn with Toasted Parmesan Crust
Sweet Cream Corn with Toasted Parmesan Crust | Source

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.

Place the cream corn under the broiler for a few minutes -- just until Parmesan topping is golden brown.
Place the cream corn under the broiler for a few minutes -- just until Parmesan topping is golden brown. | Source
The cheese crust is crispy on the surface and melty-stringy-ooey-gooey just underneath.
The cheese crust is crispy on the surface and melty-stringy-ooey-gooey just underneath. | Source
Source

Ingredients

  • 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

Instructions

  1. In a medium sauce pot, combine thawed corn, cream, sugar and salt. Heat until lightly boiling; simmer about 5 minutes.
  2. In a small glass dish, gently melt butter at about 20% power in the microwave.
  3. 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.
  4. Turn corn mixture into a casserole dish, or divide equally among individual ramekins, if desired. Cover top of corn with fresh grated Parmesan cheese.
  5. Place casserole dish or ramekins under broiler approximately 2-3 minutes, until cheese is golden brown and toasted.
  6. Serve immediately or keep warm for a bit until dinner is ready.

Did you make this recipe? If so, please rate it!

5 stars from 3 ratings of Sweet Cream Corn with Toasted Parmesan Crust
BIA Cordon Bleu Wavy 3-Quart Rectangle Baker, Red
BIA Cordon Bleu Wavy 3-Quart Rectangle Baker, Red

This gorgeous red dish would make a lovely presentation on a holiday table.

 

Comments

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    • jcsteele profile image

      Jelena 

      3 years ago from Florida

      Sounds very yummy defiently have to try.

    • peachpurple profile image

      peachy 

      3 years ago from Home Sweet Home

      Yummy, i love canned sweet corn too, pancakes and jellies

    • Kristen Howe profile image

      Kristen Howe 

      3 years ago from Northeast Ohio

      Delicious! I love canned cream corn without the salt added. I would love to try to make this someday. Great recipe.

    • Crystal Tatum profile image

      Crystal Tatum 

      4 years ago from Georgia

      Looks delicious - pinning this one and can't wait to try.

    • VVanNess profile image

      Victoria Van Ness 

      4 years ago from Fountain, CO

      Yummy! This sounds delicious. I have always loved cream corn, and I love Parmesan cheese. This has to be amazing!! Great recipe!

    • SmartAndFun profile imageAUTHOR

      SmartAndFun 

      5 years ago from Texas

      Thanks Crafty, this is a really good one! My neighbor is awesome to have shared this prized recipe of hers with me! :)

    • CraftytotheCore profile image

      CraftytotheCore 

      5 years ago

      This looks amazing and brought me back to my childhood. My grandmother served cream corn quite often, and this recipe looks even more delicious!

    • SmartAndFun profile imageAUTHOR

      SmartAndFun 

      5 years ago from Texas

      Thanks, Kathryn! It is super easy to make and people just rave about it -- those are my favorite kinds of recipes!

    • Kathryn Stratford profile image

      Kathryn 

      5 years ago from Manchester, Connecticut

      I keep seeing this recipe on the "Discover More Hubs" section, and it looks so good I just had to check it out! I want to try this out soon, for sure. I love corn, as well as cheese, and this looks delicious! I love the photos. Thanks for sharing this with us.

    • SmartAndFun profile imageAUTHOR

      SmartAndFun 

      5 years ago from Texas

      Thanks so much for reading and commenting, KA Pederson. Let me know how you like it if you make it!

    • SmartAndFun profile imageAUTHOR

      SmartAndFun 

      5 years ago from Texas

      Thanks emilybee, it is very easy! That combined with so few ingredients has made it one of my new favorites!

    • KA Pederson profile image

      Kim Anne 

      5 years ago from Texas

      Ok now im hungry! Looks yum! Voted you up and useful!

    • emilybee profile image

      emilybee 

      5 years ago

      Looks so delicious, not too difficult to make and few ingredients involved! Voting it up :) Yum!

    • profile image

      GoldenThreadPress 

      5 years ago

      Your parmesan crust takes your creamed corn recipe to a whole new level! Sounds yummy and something my family would love! Voted Up, useful, and delish!--Deb

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