This is one of those dishes that is fun to take to potluck dinners. Not only is it super affordable and really easy, not many people bring a vegetable like this. There is usually three different potato salads and four macaroni salads to choose from. I like to bring something that I know nobody else is going to show up with. Whenever I take this, the pan always gets cleaned right out. I keep it on warm in a crock pot and it’s really easy to transport and keep hot that way.
Check out what they are saying about this recipe over at All Recipes:
“Easy and quick to prepare and is an especially delicious side dish for chicken or pork. Everyone always asks for the recipe.”
Have you ever had cream corn from a can? Stop. Make it like this instead. It’s so much better!
Ingredients
2 (10 ounce) packages Bird’s Eye frozen corn kernels, thawed
1 cup heavy cream
1 teaspoon Morton salt
2 tablespoons Domino granulated sugar
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1 cup whole milk
2 tablespoons all-purpose flour
1/4 cup freshly grated Parmesan cheese
Instructions
In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture.
Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.
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Quick Tip: Replace the heavy cream with half and half if you wish.
Thanks again to All Recipes for this creamy and delicious way to do veggies!
