How many of you have tried the old school canned cream corn? Well, I remember the first time I tried that… it was not my fondest memory! Needless to say, I did not try it again for many many years. This recipe comes from my mother-in-law, Jolene, who has shared countless recipes with me. When she put it on the table and said it was a family favorite, I politely put a very small portion on my plate. I didn’t want to be rude, so I took a bite, and was so surprised! It was delicious! I quickly added a heaping spoonful to my plate-no need to pretend now! This is the perfect combination of a little salty, a little sweet and it really equals a completely scrumptious side dish. It is the sweeter version of this creamed corn recipe posted awhile back. It is really quick and simple too. Feel free to try and lighten it up if you choose, but for Thanksgiving I’m all about that cream!
Sweet Creamed Corn
30 ounces of frozen corn
1 cup whipping cream
1/2 cup milk
1 tsp salt
6 tsp sugar
Allow corn to thaw some before adding whipping cream (otherwise the cream turns to ice). Bring all ingredients to boil 5 minutes. Mix 2 Tbls melted butter together with 2 Tbls of flour. Add this mixture to the corn mixture. Reduce heat and it is ready to serve after about 10 minutes.
* If it seems thick add more milk and/or more whipping cream until it becomes a nice smooth consistency.
For Au Gratin, place corn in a 9 or 10inch shallow casserole dish. Sprinkle corn with 1/4 cup freshly grated Parmesan Cheese. Brown under broiler. Serves 4-6
Easy peasy, lemon squeezy as my daughter would say!
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