Tried And True Parmesan Creamed Corn Recipes

CREAMED CORN RECIPE WITH BACON, PARMESAN, AND MASCARPONE

Steps:

• Heat a dutch oven over medium high heat. Add the butter and allow to melt.
• Once butter is melted, stir in flour and use a whisk to combine until smooth. Slowly pour in the milk, whisking as you add. Stir in the sugar, salt, and pepper. Bring to a boil and then reduce to simmer.
• Stir in the 1/4 cup parmesan cheese, corn, bacon, and mascarpone. Stir until fully melted, cooked through, and creamy.
• Remove from heat and sprinkle with the remaining 1/4 cup parmesan cheese.
• Broil for 4-5 minutes on high until the cheese is toasted and bubbly.
• Serve warm. Enjoy!

GRILLED CREAM CORN WITH PARMESAN

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• Grill the corn until tender, turning every 5 to 6 minutes, about 15 minutes. When cool enough to handle, remove the kernels.
• In a medium skillet, heat the butter over medium-high heat. Add the corn and season with salt and pepper. Cook until softened, about 3 minutes. Stir in the flour and cook for 1 minute. Reduce the heat to medium and add the cream. Simmer until the mixture thickens, 2 to 3 minutes. Place half of the mixture in a food processor. Blend until smooth. Pour the pureed mixture back into the skillet and add the milk, cheese, and parsley. Cook over low heat until warmed through. Season with salt and pepper, to taste, and serve.

CREAMED CORN WITH PARMESAN

Steps:

• Heat oil in a large saute pan over medium-high heat until it starts to shimmer (but not smoke), about 2 minutes. Add corn, and cook, stirring occasionally, until soft and slightly browned, 7 to 8 minutes. Season with salt and pepper.
• Add cream and stock, and cook, stirring constantly, until thickened slightly, 2 to 3 minutes.
• Remove pan from heat, and stir in Parmesan. Transfer to a serving dish, and sprinkle with more Parmesan if desired.

TRIED AND TRUE: PARMESAN CREAMED CORN

Steps:

• Cut the kernels off the ears of corn and set aside.
• Over medium-high heat, melt the butter in a medium skillet.
• Add the corn and season with salt and pepper.
• Saute for about 3-4 minute until softened.
• Add the flour, stir and cook for about a minute.
• Reduce the heat to medium and add the cream.
• Simmer for 2-3 minutes until the corn mixture thickens.
• Take half of the mixture and add that to a food processor or blender.
• Blend until it's a smooth corn puree.
• Pour the pureed mixture back into the skillet, add the milk, cheese and parsley and stir to combine.
• Cook over low heat until warmed through.
• Season with salt and pepper to taste.
• Enjoy!

CREAMY PARMESAN CORN CASSEROLE

Steps:

• Place corn and half and half in a large saucepan and bring to a boil.
• Meantime, in another saucepan, melt butter, stir in flour and let cook for about 2 minutes to make a roux.
• Add salt and pepper.
• When corn comes to a boil, stir in butter/flour roux.
• Stir gently to combine and allow to bubble slightly.
• Pour into a greased 2 quart casserole and sprinkle Parmesan cheese over top.
• Bake at 350° for 30 to 35 minutes.