Ritz Creamed Corn
Ritz Creamed Corn
Ingredients
For the Creamed Corn
- 16 ounces frozen corn
- 1 1/2 cups milk, or milk and cream mixture
- 1 teaspoon granulated sugar
- 1/2 teaspoon coarse salt
- 1/4 teaspoon white pepper
For the Thickener
- 2 tablespoons unsalted butter, melted
- 2 tablespoons all-purpose flour
For the Topping
- 1/2 cup Parmesan Reggiano cheese, grated
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 2
In a large pot or Dutch oven, combine the frozen corn, milk (or milk and cream mixture), granulated sugar, coarse salt, and white pepper. Stir well to combine.
⏱️ 2 min
- 3
Place the pot over medium-low heat and cook for about 10 minutes, stirring occasionally, until the corn begins to thaw and the mixture is warm.
⏱️ 10 min
- 4
While the corn is heating, prepare the beurre manié. In a separate small bowl or measuring cup, combine the melted unsalted butter and all-purpose flour. Stir vigorously with a spatula until a smooth paste forms.
⏱️ 3 min
- 5
Once the corn mixture has been cooking for 10 minutes, carefully ladle about 1/2 cup of the hot liquid from the pot into the beurre manié mixture. Stir well to temper the paste, ensuring there are no lumps.
⏱️ 2 min
- 6
Pour the tempered beurre manié mixture back into the pot with the corn. Increase the heat to medium-high and continue to cook for another 5 to 10 minutes, stirring occasionally, until the mixture thickens to a creamy consistency.
⏱️ 10 min
- 7
Once the creamed corn is creamy and hot, sprinkle the grated Parmesan Reggiano cheese evenly over the top.
⏱️ 1 min
- 8
Carefully transfer the pot to the preheated oven and bake for approximately 20 minutes, or until the cheese topping is golden brown and bubbly.
⏱️ 20 min•🌡️ 350
- 9
Remove from the oven and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ritz Creamed Corn
Ingredients
For the Creamed Corn
- 16 ounces frozen corn
- 1 1/2 cups milk, or milk and cream mixture
- 1 teaspoon granulated sugar
- 1/2 teaspoon coarse salt
- 1/4 teaspoon white pepper
For the Thickener
- 2 tablespoons unsalted butter, melted
- 2 tablespoons all-purpose flour
For the Topping
- 1/2 cup Parmesan Reggiano cheese, grated
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 2
In a large pot or Dutch oven, combine the frozen corn, milk (or milk and cream mixture), granulated sugar, coarse salt, and white pepper. Stir well to combine.
⏱️ 2 min - 3
Place the pot over medium-low heat and cook for about 10 minutes, stirring occasionally, until the corn begins to thaw and the mixture is warm.
⏱️ 10 min - 4
While the corn is heating, prepare the beurre manié. In a separate small bowl or measuring cup, combine the melted unsalted butter and all-purpose flour. Stir vigorously with a spatula until a smooth paste forms.
⏱️ 3 min - 5
Once the corn mixture has been cooking for 10 minutes, carefully ladle about 1/2 cup of the hot liquid from the pot into the beurre manié mixture. Stir well to temper the paste, ensuring there are no lumps.
⏱️ 2 min - 6
Pour the tempered beurre manié mixture back into the pot with the corn. Increase the heat to medium-high and continue to cook for another 5 to 10 minutes, stirring occasionally, until the mixture thickens to a creamy consistency.
⏱️ 10 min - 7
Once the creamed corn is creamy and hot, sprinkle the grated Parmesan Reggiano cheese evenly over the top.
⏱️ 1 min - 8
Carefully transfer the pot to the preheated oven and bake for approximately 20 minutes, or until the cheese topping is golden brown and bubbly.
⏱️ 20 min•🌡️ 350 - 9
Remove from the oven and serve hot.
⏱️ 1 min