Empty My Fridge
Never Buy Canned Corn Again After Trying This
Ingredients
- Butter1 tbsp
- Sweet corn · frozen2 lb
- Garlic · minced5 cloves
- Cream1 cup
- Cream cheese1 cup
- Salt1 tsp
- Black pepper½ tsp
- Sugar1 tsp
- Nutmeg · ground¼ tsp
- Parmesan cheese½ cups
- Chicken stock½ cups
Instructions
- Melt the butter in a large pot over medium heat.
- Add the garlic and cook 30 to 45 seconds until fragrant, without browning it.
- Add the light cream, cream cheese and chicken stock. Whisk until smooth and fully combined.
- Simmer gently for 2 to 3 minutes until slightly thickened.
- Stir in the frozen corn, salt, black pepper, sugar and nutmeg. Simmer gently for 6 to 8 minutes until the corn is tender and the sauce is creamy.
- Stir in the 1/2 cup grated Parmesan until melted and smooth. Taste and adjust the seasoning if needed.
- Transfer to an oven-safe dish, sprinkle extra Parmesan on top and broil for 5 minutes until golden and slightly crisp (200°C).
- Let it rest a few minutes so it thickens slightly, then serve warm.
Summarized from Cafe Delites's video. Watch it for the details.
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GarlicCheeseCreamParmesan cheeseCream cheeseSweet corn
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