The other night I was frustrated and couldn’t think of what to make for dinner. So Ryan volunteered to come up with something that night. I could hear him scavenging through our fridge and pantry, thinking to myself good luck.
Then he walked out of the kitchen with this:
70’s-esque Insta filter probably not the most appetizing. But it was delicious! He stuffed a chicken breast with fresh jalapenos and grated cheese and served it over a bed of cream corn. I pretty much inhaled my plate and I never eat that fast.
Since then, we’ve both been obsessed with this cream corn recipe. Probably made it at least five times in the last few weeks, for friends and family, and there never seems to be enough on the table.
Rich, sweet, and salty – this cream corn is our new go-to side dish. Make a double batch if you know what’s good for ya.
No Ordinary Cream Corn
Adapted from allrecipes.com
Ingredients
- 20 oz. frozen corn kernels, THAWED
- 1 cup heavy cream
- 2 Tbsp. sugar
- 1 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 2 Tbsp. butter
- 1 cup whole milk
- 2 Tbsp. flour
- 1/4 cup grated Parmesan cheese
Directions
In a large skillet, combine corn, cream, sugar, salt, pepper, and butter over medium heat. Whisk together the milk and flour, then stir into corn mixture.
Continue to cook over medium heat, stirring occasionally, until thickened. Remove from heat and stir in Parmesan. Serve warm.
Yields: 5-6 servings.
nice idea.. thanks for sharing.