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Creamed Corn

This is probably my best recipe of all, used and shared many, many times.

Prep: 10   Cook: 20   Total: 30   Servings: 4

Ingredients

• 1 pound frozen kernel corn (white corn tastes best)
• 12 oz. Whipping cream (half and half works fine)
• 1 ½ Tablespoon melted butter
• 1 ½ Tablespoon flour (really as much as needed to thicken)
• ½ teaspoon salt
• 2 Tablespoons sugar
• 3 Tablespoons Parmesan Cheese
• pinch of white pepper (optional)

Directions

1. Combine corn, cream, melted butter, salt, sugar, and white pepper in a pot and bring to a boil. Simmer 5 minutes.
2. Stir in parmesan cheese.
3. Stir in flour to desired thickness (should be creamy - not too runny or too thick).
4. Continue to simmer until ready to serve.
5. If it starts getting too thick, just add more half and half.
6. Serve and enjoy.

Notes

• If you need to make this quickly, it can be made in a microwave, adding the flour last.
• Alternative method from the original recipe (after the initial simmer): Make a roux from butter and flour, add to corn, mix well and remove from heat. Transfer corn mixture to casserole. Sprinkle with Parmesan cheese and brown under broiler. Serve and enjoy.
• Separate original batch for 30 people: 5 pounds corn; 1 cup butter; 4 cups half and half; 1 cup sugar; ½ cup parmesan cheese; ½ teaspoon salt; 1 Tablespoon white pepper; flour as needed to thicken. These are the original batch quantities, not a proportional scaling of the smaller recipe.

https://alanharmon.net/recipes/1-1-creamed-corn/