by Mike and Iona Copeman
- 2 (10 oz) pkgs frozen corn kernels, thawed
- 1 cup heavy cream
- 1 tsp salt
- 2 tbsp granulated sugar
- 1/4 tsp freshly ground black pepper
- 2 tbsp butter
- 1 cup whole milk
- 2 tbsp all purpose flour
- 1/4 cup fresh parmesan cheese, grated
Stove Top Method
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.
Slow Cooker
Don’t thaw corn. Add everything except parmesan to slow cooker. Stir, cover with lid, and walk away. Cook on high for 3 to 4 hours. When ready to serve add parmesan and stir once more. You may have to add some cornstarch near the end of cooking time if too liquid.
