Saturday, July 18, 2009

Gulliver's Corn

Not a whole lot to say about this other than it is DELICIOUS. It would fit in as a side dish, or you could take it to a barbecue, or you could make a big batch at the beginning of the week and happily eat nothing but this for the whole week. It is wonderfully delicious.

The notes in the recipe are NOT my own and are from the original poster. Also the directions kind of don't make sense so I made some guesses, but I don't think you can really screw this up no matter what route you take to get it in the oven.

corn

Gulliver's Corn
CLBB (Hammster)

2 bags (16 oz each) frozen white kernel corn (defrosted). (I like to use one bag of white kernel corn and one of yellow.)
1 1/2 cups whipping cream.
2 tsp salt
1 tsp sugar
3 tbsp flour mixed with 3 tbsp melted butter or margarine
1/3 cup grated Parmesan cheese

Butter an ovenproof baking dish. (I like to use those disposable foil pans since I'm generally bringing the dish to someone else's house.) Set aside.
Sprinkle 2-3 tbsp parmesan over the butter, tilting the pan to distribute the cheese.
Bring the whipping cream to a boil. Reduce the heat and add corn. Simmer for 5 minutes.
Stir in salt and sugar.
Make a paste out of the butter and flour, and stir into the corn and cook until the mixture boils and thickens.
Turn corn into oven proof dish, sprinkle with cheese and dot with butter.
Bake at 350 degrees for 30 minutes or until bubbling and golden brown.
(Note that this dish can be refrigerated for up to 4 days before baking.)

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