HEAV­ENLY CREAMED CORN

Rachael Ray Every Day - - Shop Talk -

8 to 10 ears corn, husked, or 1 lb. frozen corn ker­nels 1 cup heavy cream 1 tsp. turbinado sugar (op­tional) Pinch of rfeshly grated or ground nut­meg Kosher salt 4 tbsp. but­ter 2 tsp. flour 1∕3 cup Parme­san

1. Pre­heat the oven to 300°. Cut the ker­nels from the ears of corn; place in a large saucepan. Use a spoon to scrape any re­main­ing bits, pulp, and juices from the ears into the saucepan. Add the cream. Bring to a boil. Re­duce heat to medium. Sim­mer un­til the corn is crisp-ten­der, about 5 min­utes. Stir in the sugar, if us­ing, and nut­meg; sea­son with kosher salt and pep­per. 2. In a small skil­let, melt the but­ter over medium heat. Add the flour. Whisk un­til smooth, about 2 min­utes; add to the corn. Cook, stir­ring of­ten, un­til slightly thick­ened, about 3 min­utes. Stir in the Parme­san. Trans­fer to a 11∕2- qt. bak­ing dish. Cover and bake un­til bub­bly, about 25 min­utes.

SERVES 6 | AC­TIVE: 20 MIN TO­TAL: 45 MIN

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