Categories: Casserole, Corn, Side Dish
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
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Preheat oven to 350°; brush a 13 × 9 inch baking dish with some of the butter.
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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.
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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.
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In the meantime, make a paste out of the remaining melted butter and the flour.
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Stir into the mixture in the saucepan and cook until thickened and the liquid comes to a boil.
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Remove pan from heat; transfer mixture to toe baking dish; sprinkle with remaining 1/3 cup cheese.
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**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.
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Bake about 30 minutes, until corn is bubbling and golden; serve immediately.