• 2 bags frozen corn, thawed (about 20 oz. total) –
• 1 cup heavy cream –
• 1 teaspoon salt –
• 2 tablespoons sugar –
• 1/4 teaspoons pepper –
• 2 tablespoons butter –
• 1/4 cup whole milk –
• 2 tablespoons all-purpose flour –
• 1/2 cup grated Parmesan cheese –
• Combine corn, heavy cream, sugar, butter, salt, and pepper in a skillet over medium heat.
• Cook & stir, until butter has melted (3 to 5 minutes)
• Whisk together milk and flour in a small bowl until smooth.
• Add milk mixture to the skillet and continue to cook until sauce is thickened, about 4 minutes.
• Remove from the heat, and stir in Parmesan cheese until melted.
© 2024 CommonGround Nebraska. All Rights Reserved.
All Rights Reserved. Internal links within this website are funded and maintained by CommonGround Nebraska. All outgoing links are to websites maintained by third parties. As such, CommonGround Nebraska is not responsible for the quality, safety, completeness, accuracy or nature of the content. Links to third party websites should not be considered an endorsement by CommonGround Nebraska of the actual website or the company that owns/manages that website.