Saturday, November 19, 2011

Summit House Cream Corn

Submitted by Danica Nelson (Summit House recipe)

1 lb. frozen sweet WHITE corn (if you make a double batch you can mix with yellow)
12 oz. heavy whipping cream
1 1/2 Tbsp. flour
1 1/2 Tbsp. melted butter
1/2 tsp. salt
2 Tbsp. sugar
3 Tbsp. + Parmesan cheese (can be fancy shredded or green bottle grated kind, doesn't matter)
Pinch of white pepper

First pour your cream into a pot and let it get warm. Add salt, sugar and pepper. Then add the corn - add a little bit, stir, add some more, stir. Bring to a boil and simmer 5 minutes. While that's simmering make a rue (I usually put the butter in a cup, melt it in the microwave then add the flour so it doesn't burn). Once your corn is nice and simmered, add rue to corn mix. Mix well then remove from heat. Transfer to a 9x13 casserole dish (the more corn exposed, the more cheese on top, and that's the best part). Cover the top with your parmesan cheese (which is why it may be more than 3 Tbsp. - the more the better!). Broil it for a couple minutes until it starts to barely brown. Serves 6.

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