Description
A creamy and cheesy dish made with fresh or frozen sweet corn, perfect as a side or main dish.
Ingredients
Scale
- 4 cups sweet corn kernels (fresh or frozen)
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
- 1 teaspoon sugar
- 1/4 teaspoon cayenne pepper (optional)
- Chopped fresh parsley for garnish
Instructions
- Prepare the Corn: If using fresh corn, cut the kernels off the cob. If using frozen corn, thaw and drain.
- Make the Creamed Base: In a large skillet, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until thickened. Gradually whisk in the heavy cream, ensuring no lumps form.
- Cook the Corn: Add the corn kernels to the cream mixture. Stir in the sugar, salt, pepper, and cayenne pepper if using. Cook, stirring occasionally, until the mixture thickens and the corn is tender, about 7-10 minutes.
- Add the Cheese: Reduce the heat to low. Stir in the cheddar and Parmesan cheeses until melted and well combined.
- Simmer and Serve: Let the mixture simmer for a further 2-3 minutes until heated through. Adjust seasoning with more salt and pepper if needed.
- Garnish: Transfer to a serving dish and garnish with chopped fresh parsley.
Notes
- Consistency Control: If you prefer a thicker consistency, mix a little more flour with cold water or cream and stir it into the mixture.
- Cheese Variations: Feel free to experiment with other cheeses like Monterey Jack or Gouda for different flavors.
- Herb Enhancements: Add a sprinkle of thyme or basil for added depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg