Categories: Casserole, Corn, Side Dish

Ingredients

• 6 tablespoons unsalted butter, melted
• 2/3 cup freshly grated parmesan cheese
• 1 1/2 cups heavy cream
• 2 (16 ounce) packages frozen white corn, defrosted
• 2 teaspoons salt
• 1 teaspoon sugar
• 3 tablespoons all-purpose flour

Directions

1. Preheat oven to 350°; brush a 13 × 9 inch baking dish with some of the butter.

2. 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.

3. 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.

4. In the meantime, make a paste out of the remaining melted butter and the flour.

5. Stir into the mixture in the saucepan and cook until thickened and the liquid comes to a boil.

6. Remove pan from heat; transfer mixture to toe baking dish; sprinkle with remaining 1/3 cup cheese.

7. **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.

8. Bake about 30 minutes, until corn is bubbling and golden; serve immediately.

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