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Preheat your oven to 350°F (175°C).

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.

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.

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.

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.

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.

Once the creamed corn is creamy and hot, sprinkle the grated Parmesan Reggiano cheese evenly over the top.

Carefully transfer the pot to the preheated oven and bake for approximately 20 minutes, or until the cheese topping is golden brown and bubbly.

Remove from the oven and serve hot.


Preheat your oven to 350°F (175°C).

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.

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.

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.

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.

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.

Once the creamed corn is creamy and hot, sprinkle the grated Parmesan Reggiano cheese evenly over the top.

Carefully transfer the pot to the preheated oven and bake for approximately 20 minutes, or until the cheese topping is golden brown and bubbly.

Remove from the oven and serve hot.
