Parmesan Creamed Corn Casserole

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YIELD
Serves 6

What You Need

  • 4 tablespoons unsalted butter
  • 4 cups Dandy® sweet corn kernels, about 4-5 ears
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 2 teaspoons flour
  • 1 1/2 cups heavy cream
  • 1 tablespoon fresh thyme leaves
  • 1 cup whole milk
  • 2/3 cup freshly grated parmesan cheese
  • Salt and pepper, to taste
Find Dandy Celery Find Dandy Radishes Find Dandy Super Sweet Corn

Make It

  1. In a large skillet over medium heat, melt the butter. Add the corn, salt, pepper and paprika.

  2. Cook until softened, about 3 minutes. Stir in the flour and cook for 1 minute. Reduce the heat to medium and add the cream and thyme.

  3. Simmer until the mixture thickens, about 2-3 minutes. Stir in the milk and reduce heat to low and gently simmer for 10 minutes, whisking occasionally.

  4. Add the Parmesan cheese and stir until melted. Serve immediately.

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