This side dish will knock the socks of of your dinner guests. Seriously it is incredible. Words cannot describe how good it is. I always double the recipe because it’s the first dish to run out. The recipe is from Diane Phillips’ Do-Ahead Thanksgiving Dinner class, also from Great News Cooking School.
500 g kernel corn (defrosted)
1½ cups whipping cream
2 teaspoons salt
1 teaspoon sugar
3 tablespoons flour mixed with 3 tablespoons softened butter
½ cup grated Parmesan cheese
Butter or spray a baking dish. Sprinkle dish with 2 – 3 tablespoons Parmesan cheese, tilting the pan to distribute the cheese. Bring the cream to a boil. Reduce the heat and add corn. Simmer for 5 minutes. Stir in salt and sugar.
Make a paste with the butter and flour, and stir into the corn and cook until the mixture boils and thickens. Turn corn into the baking dish and sprinkle with remaining cheese.
Refrigerate up to four days. Bake at 170ºC for 30 minutes until bubbling and golden brown.