Parmesan Cream Corn

 No surprise that this recipe came from Mel! I've been making it for years and it is always a crowd pleaser!                                         

                                                

INGREDIENTS

•  20 ounces (about 5 cups) frozen or fresh white or yellow corn kernels
•  1 cup cream
•  1 teaspoon salt
•  2 tablespoons sugar
•  1/4 teaspoon coarsely ground black pepper
•  2 tablespoons butter
•  1 cup milk
•  2 tablespoons flour
•  1/4 cup freshly grated Parmesan cheese

INSTRUCTIONS

1. In a medium saucepan, combine the corn, cream, salt, sugar, pepper and butter.
2. Heat over medium heat, stirring often, until the butter is melted.
3. In a separate bowl or liquid measuring cup, whisk together the milk and flour until smooth (can also blend to avoid any lumps).
4. Add the milk mixture to the corn, stirring quickly, and cook over medium heat until the creamed corn is thick and bubbly.
5. Remove from the heat and add the Parmesan cheese. Stir until melted. Season to taste with additional salt and pepper, if needed.
6. Serve. The creamed corn will thicken as it cools. It can be kept warm on low in a slow cooker (or in the oven at 200 degrees) for up to an hour before serving.