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Parmesan Cream Corn Recipe

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This recipe for Parmesan Cream Corn is from The Maxwell Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-12 oz. bags frozen corn kernels, thawed
1 c. heavy cream
1. tsp. salt
2 Tbsp. sugar
1/2 tsp. pepper
2 Tbsp. butter
3/4 c. milk
2 Tbsp. flour
1/3 c. freshly grated Parmesan cheese
Directions:
Directions:
Combine corn, heavy cream, salt, sugar, pepper, and butter in skillet over medium heat. Whisk together milk and flour in separate bowl. Stir into corn mixture. Cook over heat until thickened and corn is cooked through. Remove from heat, stir in Parmesan cheese. Serve hot.
Personal Notes:
Personal Notes:
I usually scale back on the liquid or add more corn when I'm cooking for Kenneth because he doesn't like his cream corn quite so creamy. And if I use fresh sweet corn, I cut back on the sugar I add.

 

 

 

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