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Cream Corn by Richard Bugg serves: 6

Restaurant style creamed corn.

Ingredients:

2 10 oz pkg

Frozen Corn Kernels (thawed)

1/4 cup

Heavy Cream

1 tsp

salt

2 Tbsp

sugar

1/4 tsp

ground pepper

2 Tbsp

butter

1 cup

whole milk

2 Tbsp

all-purpose flour

1/4 cup

freshly grate parmesan chees

Directions:

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.