Rudy's Corn

Sherry Knight shared this recipe with me. I thought it was from a restaurant but she had made it. This is the best!


Butter
½ cup fresh parmesan cheese

2 (16oz) bags frozen whole corn, defrosted

½ tsp salt

8 Tbsp sugar

3 Tbsp flour mixed with 3 Tbsp melted butter

1 ½ c heavy cream

Butter a baking dish. Sprinkle 2-3 Tbsp parmesan cheese over bottom of pan. Bring whipping cream to a boil, reduce heat and add corn. Simmer 5 min. Stir in salt and sugar. Make a paste out of the butter and flour and stir into the corn, cook until thickened. Turn into baking dish. Sprinkle rest of parmesan cheese and dot with butter. Bake @350 for 30 min. Can refrigerate unbaked corn for up to 3 days or freeze for 1 month.