I’ve never been a fan of canned goods, if I can make something with fresh ingredients at home, I avoid the cans. What I have always been a fan of is creamed corn at restaurants. It’s a guilty pleasure but everything in balance is important!
My favorite corn is always the fresh kind, right off the cobbs, it is the sweetest; but you can use frozen sweet corn in this recipe and it works perfectly. The heavy cream lends that creamy flavor. Do not skip the sugar, it makes the dish that much better. Please salt and pepper to your preferences. The whole milk and flour mixture are what really makes it the thickest of textures. And the parmesan cheese gives it a little cheese flavor. The fresh chives are optional and recommended.
I was tempted to add in some bacon or jalapeños, but kept it as basic and relatable as possible for the holidays. This would also pair well with some chicken, steak or pork chops for a complete dinner.
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- Preheat your oven to 400°F.
- In a small measuring cup, whisk together the flour and milk.
- Melt your butter in a large skillet over medium heat. Add in the corn, cream, sugar, salt and pepper to taste, and the milk/flour mixture. Cook, stirring occasionally until the mixture starts to thicken.
- Transfer to a medium sized casserole dish and top with parmesan cheese. Bake for 15-20 minutes (I had to broil mine for 1 minute at the end to get the brown marks). Garnish with chives and serve warm.