Parmesancreamedcornaugratin Recipes

PARMESAN CREAMED CORN AU GRATIN

Steps:

• Butter oven-proof small serving dishes or one dish large enough to hold the corn mixture.
• In a heavy-bottomed saucepan combine the frozen corn, whipping cream, salt, sugar and white pepper; bring to a boil.
• Boil for 5 minutes.
• In another saucepan melt butter.
• Add in flour and whisk for 1 minute.
• Add in the corn mixture; mix to combine, then add in about 2 tablespoons grated Parmesan cheese.
• Season with salt to taste.
• Set oven to broil.
• Place the corn in a casserole dish, or small oven-proof serving dishes and sprinkle with about 1/4 cup (or to taste) grated Parmesan cheese.
• Broil under heat until browned.

PARMESAN CREAMED CORN

Steps:

• Position a rack in the middle of the oven and preheat to 425°F Butter a shallow 1 1/2 to 2 quart baking dish.
• In a medium saucepan over moderate heat, melt the butter. Whisk in the flour to make a roux, whisking constantly for 1 minute. Whisk in the half and half, salt, and cayenne, then reduce heat and simmer, stirring occasionally, until thickened, about 3 minutes. Stir in the corn and 1/4 cup of the cheese.
• Put corn in a prepared casserole, top with remaining parmesan cheese and bake until browned and bubbly, about 15 minutes.

CLASSIC CREAMED CORN AU GRATIN

Steps:

• Combine the corn, cream, salt, sugar and white pepper; bring to a boil.
• Boil for 5 minutes.
• In a saucepan melt butter.
• Add in flour and whisk for 1 minute.
• Add in the corn mixture; mix well to combine.
• Set oven to broil.
• Place the corn in a casserole dish and sprinkle with grated Parmesan cheese.
• Broil under heat until browned.

SUMMIT HOUSE CLASSIC CREAMED CORN AU GRATIN

Steps:

• Combine corn, cream, salt, sugar and white pepper in a pot and bring to a boil.
• Simmer 5 minutes.
• Make a roux from butter and flour, add to corn, mix well and remove from heat.
• Transfer corn mixture to casserole.
• Sprinkle with Parmesan cheese and brown under broiler.

PARMESAN-CRUSTED CREAMED CORN

Steps:

• Preheat oven to 350°; brush a 13 x 9 inch baking dish with some of the butter.
• 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.
• 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.
• In the meantime, make a paste out of the remaining melted butter and the flour.
• Stir into the mixture in the saucepan and cook until thickened and the liquid comes to a boil.
• Remove pan from heat; transfer mixture to toe baking dish; sprinkle with remaining 1/3 cup cheese.
• **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.
• Bake about 30 minutes, until corn is bubbling and golden; serve immediately.