28oz.bag of frozen whole kernel cornwhite or yellow
½cupgrated parmesan cheese
Fresh thyme to garnish
In a 12-inch skillet over medium heat, combine butter and diced onions. Saute, stirring occasionally, until onions become translucent (approximately 3-4 minutes).
Add flour, salt, and white pepper to the pan and brown for 1 minute.
Whisk cream, milk, and sugar into onion mixture until smooth.
Add frozen corn and heat over medium until mixture comes to a simmer and begins to thicken. Stir regularly to ensure the milk does not stick and burn to the bottom of the pan.
Remove 1 cup of the corn mixture and puree in a blender, food processor, or with a hand blender. Return the puree to the pan and stir to distribute evenly.
Stir in parmesan cheese and remove from heat.
Season with additional salt and pepper and garnish with fresh thyme, if desired.
It’s important to brown the flour before adding the milk to the pan. The browned flour adds flavor and provides a smooth texture to the creamed corn.Fresh corn can also be used. Remove the kernels from the ears with a sharp knife. Scrape the cobs to release the pulp and add to the saucepan also.Canned corn can be used as well. Drain before adding to the saucepan.Use heavy whipping cream and whole milk for a rich, creamy dish. Substitute half and half and/or a reduced fat milk for a lighter side dish.Store in airtight container in refrigerator up to 5 days.