Sweet Cream Corn With Toasted Parmesan Crust
Kick the can! Make this delicious and easy creamed corn from scratch.
While canned "cream style" corn isn't exactly my favorite, it's really not all that bad, I guess. 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-style corn. On its own, canned cream corn tastes OK. I would say that it is basically edible. And this lukewarm opinion of canned cream-style corn comes from me, someone who loves corn! I imagine there are a good many people, my son for one, who think canned cream style corn is just plain disgusting. Apparently they may have the right idea: did you know canned cream-style corn doesn't even contain cream, or even milk or butter for that matter? According to Wikipedia (yeah, I know, not a great source) canned cream style corn is "made by combining pieces of whole sweetcorn with a soup of milky residue from pulped corn kernels scraped from the cob." No wonder my son thinks it is disgusting.
Canned cream style corn, however, 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 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 is 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 of homemade creamed corn to go with dinner, and also as a means to use up some cream that was left when my husband made his famous holiday eggnog from scratch. I couldn't believe how delicious and easy this cream corn 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 to make a beurre manié, which is simply a fancy-sounding French term for a thickening paste. Add the flour/butter mixture to the corn mixture. Stir well and allow a few minutes for the flour/butter mixture to thicken the cream.
- Turn hot 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.
Video from a person who admits to eating plain, canned cream-style corn.
The video above is somewhat bizarre, oddly funny and strangely satisfying, The person is never shown actually eating the cream-style corn, though. My bet is that they were dumping each spoonful of this corn prepared in a "soup of milky residue from pulped corn kernels scraped from the cob" into the trash rather than eating it.