Parmesan-Crusted Creamed Corn

Diane Phillips

• Ready In: 1 hr 30 mins
• Serves: 8-10

Ingredients

• 6  tablespoons unsalted butter, melted
• 2⁄3 cup  freshly grated parmesan cheese
• 1 1⁄2 cups heavy cream
• 2 (16 ounce) packages  frozen white corn, defrosted
• 2  teaspoons salt
• 1  teaspoon sugar
• 3  tablespoons all-purpose flour

Directions

1. Preheat oven to 350°; brush a 13 x 9 inch baking dish with some of the butter.
2. Sprinkle 1/3 cup of cheese over the bottom of the dish and tilt so the cheese is evenly distributed and adheres to the butter.
3. In a big saucepan, heat the cream until it begins to boil; add in the corn, salt, and sugar; heat, stirring occasionally, until the mixture is almost at a boil.
4. In the meantime, make a paste out of the remaining melted butter and the flour.
5. Stir into the mixture in the saucepan and cook until thickened and the liquid comes to a boil.
6. Remove pan from heat; transfer mixture to toe baking dish; sprinkle with remaining 1/3 cup cheese.
7. **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.
8. Bake about 30 minutes, until corn is bubbling and golden; serve immediately.