This side dish just might become a family favorite at holiday time. But Southerners and corn lovers know it’s great any month of the year.
Ingredients
- 6 tablespoon unsalted butter melted
- 2/3 cup parmesan cheese freshly grated
- 1 1/2 cups heavy cream
- 2 16-oz packages frozen white corn defrosted, or fresh
- 2 teaspoons salt
- 1 teaspoons sugar
- 3 tablespoons all-purpose flour
Servings:
Instructions
- Preheat the oven to 350° F. Brush a 13 × 9-inch baking dish with some of the butter.
- Sprinkle 1/3 cup of the cheese over the bottom of the dish and tilt so the cheese is evenly distributed and adheres to the butter. (Or you can use ten 4-ounce ramekins for individual servings.)
- In a large saucepan, heat the cream until it begins to boil. Add the corn, salt and sugar and heat, stirring occasionally, until the mixture is almost at a boil.
- In the meantime, make a paste out of the remaining melted butter and the flour. Stir it into the mixture in the saucepan and cook until thickened and the liquid comes to a boil. Remove the pan from the heat, transfer the mixture to the prepared dish (or ramekins), and sprinkle with the remaining 1/3 cup cheese. Diva Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 3 days or freeze for up to 1 month. Bring to room temperature before continuing.
- Bake the corn until bubbling and golden brown, about 30 minutes. (Individual ramekins will take 15 to 20 minutes.) Serve immediately.
