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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This makes a large amount but not to worry this will be eaten up in a flash it is *THAT* good! Make certain that the corn is completely thawed but not cooked. I like to mix in some Parmesan cheese at the end of cooking ;-) Ingredients:
2 (20 ounce) packages frozen corn kernels, thawed |
1 cup whipping cream, unwhipped |
1 cup evaporated milk (or use milk) |
1/2 teaspoon salt (or to taste) |
1 tablespoon sugar |
2 tablespoons flour |
2 tablespoons melted butter |
black pepper (or cayenne pepper) |
Directions:
1. In a large saucepan combine thawed corn niblets, whipping cream, evaporated milk, salt and sugar; bring to boil over medium heat, stirring occasionally.
2. Reduce heat to low and simmer for 5-6 minutes.
3. Melt butter in the microwave or in a small saucepan over low heat; whisk in flour until smooth, then stir into the corn mixture until well blended and thickened.
4. Season with black pepper or cayenne to taste.
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