Add some Parmesan cheese to creamed corn and what you get is something worthy of your best special-occasion roast, courtesy of Epicurious member Judym1us.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 cup half-and-half
1/2 teaspoon salt
1/8 teaspoon cayenne
20 ounces frozen corn kernels, thawed
3/4 cup finely grated Parmigiano-Reggiano cheese
Preparation
Step 1
Position a rack in the middle of the oven and preheat the oven to 425°F. Butter a shallow 1 1/2- to 2-quart baking dish.
Step 2
In a medium saucepan over moderate heat, melt the butter. Whisk in the flour and cook, whisking constantly, for 1 minute. Whisk in the half-and-half, salt, and cayenne, then reduce the heat and simmer, stirring occasionally, until thickened, about 3 minutes. Stir in the corn and 1/4 cup of the cheese. Transfer to the prepared baking dish, top with the remaining 1/2 cup cheese, and bake until browned and bubbly, about 15 minutes.
