Ritz Creamed Corn
Ritz Creamed Corn
Ingredients
- 16 ounces frozen corn
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup unsalted butter, melted
- 2 tablespoons all-purpose flour
- 1/2 cup Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 350°F. Place the frozen corn into a large, oven-safe pot or Dutch oven. Pour the milk and heavy cream over the corn.
⏱️ 2 min•🌡️ 350
- 2
Place the pot on the stovetop over medium-low heat. Stir the corn and cream mixture, breaking up any frozen clumps of corn. Add the granulated sugar, salt, and white pepper. Continue cooking for about 10 minutes, stirring occasionally, until the corn is thawed and heated through.
⏱️ 10 min
- 3
While the corn is cooking, prepare the thickening agent. In a separate heat-proof bowl, combine the melted butter and all-purpose flour. Stir well with a whisk or fork until a smooth paste forms. This is your burmaniere.
⏱️ 3 min
- 4
Ladle about 1/2 cup of the hot corn and cream mixture from the pot into the butter-flour paste. Mix thoroughly until completely combined and smooth. This tempers the thickening agent.
⏱️ 2 min
- 5
Pour the tempered thickening mixture back into the pot with the corn. Increase the heat to medium-high and continue to cook, stirring frequently, for another 5 to 10 minutes, or until the creamed corn thickens to a rich, creamy consistency.
⏱️ 10 min
- 6
Once thickened, sprinkle the grated Parmesan cheese evenly over the top of the creamed corn in the pot.
⏱️ 1 min
- 7
Transfer the pot to the preheated oven and bake for approximately 20 minutes, or until the cheese topping is melted and golden brown.
⏱️ 20 min•🌡️ 350
- 8
Carefully remove the pot from the oven. Serve the Ritz Creamed Corn hot and enjoy this incredibly creamy and delicious side dish.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Ritz Creamed Corn
Ingredients
- 16 ounces frozen corn
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup unsalted butter, melted
- 2 tablespoons all-purpose flour
- 1/2 cup Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 350°F. Place the frozen corn into a large, oven-safe pot or Dutch oven. Pour the milk and heavy cream over the corn.
⏱️ 2 min•🌡️ 350 - 2
Place the pot on the stovetop over medium-low heat. Stir the corn and cream mixture, breaking up any frozen clumps of corn. Add the granulated sugar, salt, and white pepper. Continue cooking for about 10 minutes, stirring occasionally, until the corn is thawed and heated through.
⏱️ 10 min - 3
While the corn is cooking, prepare the thickening agent. In a separate heat-proof bowl, combine the melted butter and all-purpose flour. Stir well with a whisk or fork until a smooth paste forms. This is your burmaniere.
⏱️ 3 min - 4
Ladle about 1/2 cup of the hot corn and cream mixture from the pot into the butter-flour paste. Mix thoroughly until completely combined and smooth. This tempers the thickening agent.
⏱️ 2 min - 5
Pour the tempered thickening mixture back into the pot with the corn. Increase the heat to medium-high and continue to cook, stirring frequently, for another 5 to 10 minutes, or until the creamed corn thickens to a rich, creamy consistency.
⏱️ 10 min - 6
Once thickened, sprinkle the grated Parmesan cheese evenly over the top of the creamed corn in the pot.
⏱️ 1 min - 7
Transfer the pot to the preheated oven and bake for approximately 20 minutes, or until the cheese topping is melted and golden brown.
⏱️ 20 min•🌡️ 350 - 8
Carefully remove the pot from the oven. Serve the Ritz Creamed Corn hot and enjoy this incredibly creamy and delicious side dish.
⏱️ 2 min