Parmesan creamy sauce makes this creamed corn from scratch so much better than anything you'll find in a can.
Ingredients
2 (10 ounce) packages frozen corn kernels, thawed
1 cup heavy cream
1 tspn salt, or to taste
2 Tbspn granulated sugar
¼ tspn freshly ground black pepper
2 Tbspn butter
½ cup whole milk
2 Tbspn all-purpose flour
¼ cup freshly grated Parmesan cheese
Directions 1. 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. 2. Meanwhile, whisk together milk and flour in a small bowl until smooth. 3. Add milk mixture to the skillet and continue to cook, stirring constantly, until sauce is thickened and corn is cooked through, about 4 minutes. 4 Remove from the heat, and stir in Parmesan cheese until melted. Serve hot.
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