In these months leading up to getting some beautiful fresh corn at the farm market, I’m trying to use up any that I have in the freezer from last summer. This is an easy side dish using frozen corn. I grew up on evaporated milk and love it, but if you can’t abide it, substitute half-and-half cream.
EASY CREAMED CORN
2 cups frozen corn kernels (no need to thaw)
1-½ cups undiluted evaporated milk
½ tsp. salt
Pinch of white pepper
1-½ Tblsp. granulated sugar
2 Tblsp. butter
2 Tblsp. all-purpose flour
1/3 cup grated parmesan cheese
In a large saucepan, combine frozen corn kernels, milk, salt, pepper and sugar. Bring to a boil and continue to boil for 5 minutes.
In a separate small pan, melt butter, then add flour and whisk for one minute. Add the butter/flour mixture to the corn mixture and mix well to combine.
Set oven to broil.
Place corn in a casserole dish and sprinkle with parmesan cheese. Broil under heat until browned (keep an eye on it so it doesn’t burn).
I served this recently with grilled marinated pork tenderloin, browned new potatoes and steamed broccoli – pineapple upside down cake for dessert.
My younger daughter especially loved the corn.