Parmesan Crusted Creamed Corn Recipes

Steps:

• In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

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.

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.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with aluminum foil and place on the grill.
• Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.

Steps:

• Preheat oven to 350°; brush a 13 x 9 inch baking dish with some of the butter.
• Sprinkle 1/3 cup of cheese over the bottom of the dish and tilt so the cheese is evenly distributed and adheres to the butter.
• In a big saucepan, heat the cream until it begins to boil; add in the corn, salt, and sugar; heat, stirring occasionally, until the mixture is almost at a boil.
• In the meantime, make a paste out of the remaining melted butter and the flour.
• Stir into the mixture in the saucepan and cook until thickened and the liquid comes to a boil.
• Remove pan from heat; transfer mixture to toe baking dish; sprinkle with remaining 1/3 cup cheese.
• **At this point, you can let cool, cover, and refrigerate for up to 3 days or freeze for up to 1 month; bring to room temperature before continuing.
• Bake about 30 minutes, until corn is bubbling and golden; serve immediately.

Steps:

• Position a rack in the middle of the oven and preheat to 425°F Butter a shallow 1 1/2 to 2 quart baking dish.
• In a medium saucepan over moderate heat, melt the butter. Whisk in the flour to make a roux, whisking constantly for 1 minute. Whisk in the half and half, salt, and cayenne, then reduce heat and simmer, stirring occasionally, until thickened, about 3 minutes. Stir in the corn and 1/4 cup of the cheese.
• Put corn in a prepared casserole, top with remaining parmesan cheese and bake until browned and bubbly, about 15 minutes.

Steps:

• 1. Preheat oven to 350. Brush a 13 x 9 inch baking dish with some of the butter.
• 2. Sprinkle 1/3 cup of the cheese over the bottom of the dish. Tilt so the cheese is evenly distributed and adheres to the butter. (Or you can use ten 4 oz. ramekins for individual servings)
• 3. In large pan, heat cream til it begins to boil. Add corn, salt and sugar and heat, stirring occasionally, til mixture is almost at a boil.
• 4. In meantime, make a paste out of the remaining melted butter and the flour. Stir it into the mixture in the pan and cook til thickened and liquid comes to a boil. Remove pan from heat, transfer mixture to prepared dish or ramekins and sprinkle with the remaining 1/3 cup cheese. At this point, you can let cool, cover and refrigerate for up to 3 days or freeze for up to 1 month. Bring to room temperature before continuing.
• 5. Bake corn til bubbling, and golden brown, about 30 minutes. Individual ramekins will take 15 to 20 minutes. Serve at once. Serves 8 to 10