Creamed Corn w/ Parmigiano-Reggiano Cheese

 

1 1/2 T. unsalted butter

1 1/2 T. all-purpose flour

1/2 tsp. Kosher salt, plus more to taste

1 1/2 C. whipping cream

2 T. sugar

16 oz. (454g) frozen Sweet Yellow Corn

1/4 C. freshly grated Parmigiano-Reggiano Cheese

 

Using a heavy bottom medium-sized saucepan, melt the butter over medium heat. Add in the flour. Whisk in the flour and continue cooking for approximately 2 minutes or until the mixture/roux is light-medium golden brown. Slowly pour in whipping cream, whisking constantly while adding. Continue cooking until the mixture has thickened and is smooth. Add in the corn, sugar, and Kosher salt. Stir to blend. Continue cooking until the corn is cooked through. Transfer to a serving bowl. Top with the freshly grated Parmigiano-Reggiano Cheese. Place under the broiler for several minutes or until the cheese has melted. Serve immediately. Store any leftovers in covered dish in the refrigerator.

 

Servings: 6
Serving Size: about 1/2 C.

Calories: 335
Fat: 26 g
Fiber: 2 g
Protein: 6 g