• 2 (10 ounce) packages frozen corn kernels, thawed
• 1 C heavy cream
• 1 tsp salt (or to taste)
• 2 Tbsp granulated sugar
• 1/4 tsp freshly ground black pepper (or to taste)
• 2 Tbsp butter
• 1/2 C whole milk
• 2 Tbsp all-purpose flour
• 1/4 C freshly grated Parmesan cheese (or more to taste)
Combine corn, heavy cream, sugar, butter, salt and pepper in a skillet over medium heat. Cook, stirring occasionally, until butter has melted, 3 to 5 minutes. In a separate bowl, whisk together milk and flour until smooth. Add milk mixture to the skillet and continue to cook, stirring constantly, until sauce is thickened and corn is cooked through, about 4 minutes. Remove from the heat and stir in Parmesan cheese until melted.
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