This recipe reminds me of my childhood. When I was a little girl, I remember going home to this delicious kind of soup. My mom knew that it’s my favorite so she cooked me this almost every day! I love it because the kernels were already scraped from the cob. It’s easy to eat and so deliciously put together with the other ingredients such as heavy cream, butter, whole milk, and cheese which makes this recipe a whole lot different than eating corn by itself. Plus, it’s super easy to make (not the scrapping part though, LOL). It’s creamy, milky, cheesy, and the ultimate comfort food. I love it most during rainy days, as it is best served hot, and also as a side dish for chicken or pork. My kids love this too. They’re always asking me to cook this for them. I think it’s a fantastic recipe, easy to make, great taste, hearty, warm, scrumptious, and a favorite among families. And this will always have a special place in my heat.
Nothing beats a hearty meal with the family that you love.
2 (10 ounce) packages frozen corn kernels, thawed
1 cup of heavy cream
1 teaspoon of salt
2 tablespoons of granulated sugar
¼ teaspoon of freshly ground black pepper
2 tablespoons of butter
1 cup of whole milk
2 tablespoons of all-purpose flour
¼ cup of freshly grated Parmesan cheese
How to make Cream Corn
Step 1: Combine the corn, cream, salt, sugar, pepper, and butter in a skillet over medium heat.
Step 2: In a bowl, whisk the milk and flour. Then, stir in the corn mixture.
Step 3: Cook over medium heat while stirring constantly until the mixture is thickened, and the corn is cooked through.
Step 4: Once done, remove from heat and generously sprinkle with Parmesan cheese. Mix until the cheese is melted. best served hot. Enjoy!
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