Gullivers Corn Recipes

Steps:

• Butter baking dish and sprinkle with 3 T Parmesan, tilting pan to distribute cheese.
• Bring the whipping cream to a boil, reduce heat and add corn.
• Simmer 5 minutes.
• Stir in salt and sugar.
• Make paste with 3 T butter and 3 T flour and stir into corn.
• Cook until thickened.
• Pour into baking dish, sprinkle with cheese and dot with butter.
• Refrigerate for up to 4 days but do not freeze.
• Bake at 350 for 30 minutes or until bubbling and golden brown.

Steps:

• Put corn, cream, sugar and milk in saucepan and bring to a boil. At first it will be a solid frozen mass, just give it time and it will warm up and liquify. Melt butter in microwave and add flour to make a roux (thickener). Will be the consistency of paste. Mix this into the corn. Continue to cook until thickened. Add pepper. Pour into casserole dish (9 x 13-inch if you doubled it) and top with Parmesan cheese. Put into 350°F oven for 20 minutes or until cheese is good and melted!

Steps:

• 1. Combine all but the last 2 ingredients in a pot and bring to a boil.
• 2. Simmer for 5 minutes or until corn tender (no lid).
• 3. Melt butter or margarine in sauce pan and add flour. Blend until smooth and add to corn mixture to thicken.
• 4. Place in serving dish. If desired, pour into a baking dish and sprinkle with Parmesan cheese. Place under broiler to lightly brown the top.
• 5. This recipe can easily be doubled or tripled.

Steps:

• Combine all ingredients except last two in a pot and bring to a boil.
• Simmer 5 minutes.
• Blend butter with flour.
• Add to the corn.
• Mix well and remove from heat.
• Variation:.
• Put finished corn in heat proof casserole, sprinkle with parmesan cheese and place under a broiler until evenly brown.

Steps:

• Combine all ingredients except butter and flour in saucepan and bring to boil. Simmer 5 minutes, blend butter with flour, add to corn, mix well and remove from heat.

Steps:

• Cut corn from cobs (reserve cobs) and put in a large saucepan with water, butter, 1 tsp salt, and 1/2 tsp pepper. Simmer over medium heat, uncovered, stirring occasionally, until tender, 5 to 7 minutes.
• Meanwhile, scrape cobs in a small saucepan to extract "milk." Whisk in cream and flour. Boil over medium heat, whisking constantly, 1 minute. Carefully transfer cream mixture and 2 cups corn with some of cooking liquid to a blender and purée (use caution when blending hot liquids). Stir purée into corn and simmer 5 minutes. Stir in chives; season with salt and pepper.