Every year this dish is the most requested from any of my classes, and from my family. It seems a shame that not everyone has this recipe, it's in both Perfect Party Food, and Happy Holidays from the Diva of Do-Ahead, and it's not only simple to make you can do it ahead, and then pop it into the oven to finish cooking. You don't want to miss this dish, it's the best creamed corn you will ever eat and it's kid friendly!
Gulliver’s Creamed Corn
Serves 8 to 10
6 tablespoons (3/4 stick) unsalted butter, melted
2/3 cup freshly grated Parmesan cheese
1 1/2 cups heavy cream
Two 16-ounce bags frozen white corn, defrosted, or kernels cut from 8 ears of sweet corn
1 1/2 teaspoons salt
1 teaspoon sugar
3 tablespoons all-purpose flour
1. Brush
a 13 x 9-inch baking dish with some of the butter. Sprinkle 1/3 cup of the Parmesan over the
bottom of the dish and tilt so the cheese is evenly distributed and adheres to
the butter. (or if you would like, you
can use 4-ounce ramekins for individual servings)
2. In
a 4-quart saucepan, heat the cream until it begins to boil. Add the corn, salt, and sugar, and heat,
stirring occasionally, until the mixture is almost at a boil
3. In
the meantime, make a paste out of the remaining melted butter and the flour.
Stir it into the mixture in the saucepan and cook until thickened and the
liquid does come to a boil. Remove the
pan from the heat, transfer the mixture to the prepared dish, and sprinkle with
the remaining 1/3 cup of cheese.
4. Do-Ahead:
At this point, you can let cool, cover, and refrigerate for up to 3 days or
freeze for up to 1 month. Bring to room temperature before continuing.
5. Preheat
the oven to 350°F. Bake the corn dish until bubbling and golden brown, about 30
minutes. (Individual ramekins will take
about 15 to 20 minutes)
Lower Fat Option: If you would
prefer to skip the cream, try whole milk; it’s not as luxurious, but it does
the job.
I took Diane Phillips class, "Do Ahead Thanksgiving Dinner," with my friend Heidi in Sonoma, California in 1999 and having been using many of the recipes EVERY YEAR since then. My favorites are the gravy, Gulliver's corn and the cranberry relish. I have taken many cooking classes in my lifetime and this one truly keeps on giving. Thank you! Patricia Tweedy, Sacramento California.
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