EQUIPMENT

• large sauce pan

INGREDIENTS  

• 16 oz package frozen corn kernels, thawed
• ½ cup heavy cream
• ½ tsp salt
• ½ tsp pepper
• 1 tbsp sugar
• 1 tbsp butter
• ½ cup whole milk
• 1 tbsp flour
• 2 tbsp grated Parmesan cheese, optional
• sliced green onion, optional

INSTRUCTIONS 

• In a large saucepan combine corn, heavy cream, sugar, salt, pepper, and butter over medium heat.
• In a mixing bowl, whisk together whole milk and flour until smooth and there are no lumps.
• Add milk/flour mixture to the saucepan with the corn mixture.
• Cook over medium heat, stirring until mixture thickens and corn is heated and cooked through.
• Taste and season with additional salt and pepper if needed.
• Top with grated Parmesan cheese or sliced green onion if desired.
• Serve hot.

NOTES

Recipe can easily be doubled.This a crowd favorite side dish to serve for Thanksgiving.  Once cooked, transfer to a slow cooker and keep warm until ready to serve.  Set out grated Parmesan cheese so guests can top their serving with it.