Cream of Corn
This cream of corn is ultra-creamy with a delightful crunch—always a hit at my Thanksgiving and Easter gatherings!
Ingredients
Ingredients:
- 4 cups heavy whipping cream
- 2 Tbsp kosher salt
- ¾ cup sugar
- 1 tsp black pepper
- ½ cup unsalted butter
- 2 cups whole milk
- ½ cup all-purpose flour
- 20 ears fresh corn, cut kernels off the cob
- 1 cup parmesan cheese, grated and 1/4 cup extra for garnish
Instructions
- In a large pot, around 7 quart, on medium high heat, add heavy whipping cream, salt, sugar, black pepper, butter and milk. Whisk until all is combined and butter is melted.
- Add flour and whisk for 30 seconds.
- Add corn and constantly stir for 5 minutes.
- Remove from heat. Stir in Parmesan cheese until melted. Sprinkle some more parmesan cheese on top as a garnish. Serve hot.
Nutrition
Serving: 1portion | Calories: 425kcal | Carbohydrates: 45g | Protein: 10g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 606mg | Potassium: 428mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1326IU | Vitamin C: 9mg | Calcium: 128mg | Iron: 1mg
Equipment
- 7 quart pot