Gulliver's Creamed Corn

8 ears corn or 1 large. Bag frozen corn (Do not use canned corn) 1 cup. Whipping cream or half & half 2 tsp. Salt 1 tsp. Sugar 2 Tbsp Butter 2 Tbsp Flour Grated Parmesan cheese

If using fresh corn, cut corn from cob and put in saucepan with cream. If using frozen corn, thaw and place in saucepan with cream. Bring to a boil, reduce and simmer for 5 minutes. Stir in sugar and salt. In separate small saucepan, melt butter and stir in flour. Do Not Brown. Stir in butter-flour mixture into corn and cook until slightly thickened. Pour corn into oven-proof dish, sprinkle with Parmesan cheese and dot with butter.

Linda in Tennessee

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