Parmesan Creamed Corn

Parmesan Creamed Corn

I don't know about you but why do I always have like 3 bags of half empty (or half full for you optimists) of corn in my freezer?  And it's not just the corn, its the peas and the broccoli and the veggie medley one, with corn, carrots and peas or sometimes green beans.  What's with that?  As I was perusing my freezer it became apparent to me that something had to give.  I had to give these partially eaten frozen veggies a chance at becoming greatness.  Otherwise what are we even here for?  Y'all, Parmesan Creamed Corn is the answer.  This dish gave life to these otherwise soon to be freezer burned corn kernels.  I'm sure they'll thank me later when I'm devouring them. :-)

What's in it:

1 whole frozen bag of corn (or 2-3 half empty or half full bags, about 3 cups)

1 tbsp butter

2 sliced green onions including the whites

1/2 cup half n half, milk or cream, whatever you already have stashed in the fridge

2 tsp flour

3-4 tsp grated parmesan cheese

Kosher salt to taste (~1/4 tsp)

Optional throw-ins:

Replace your green onion with basil for a different flavor

Add in some bacon...because bacon just makes almost anything better

Trade out the parmesan cheese for monterrey jack and add in some chopped chilies or jalepeno for some Mexican flare

Add in some shredded chicken to the Mexican flare version, then roll it up into a tortilla, top with cheddar cheese, pop in the oven and voila - it's a main dish! :-)

How it's done:

Melt butter in a pan, then add in your frozen corn.  Stir around to coat in sizzling butter until softish.  Add in your chopped green onions.  In a small bowl add your half n half and flour, mix well.  Pour on over into your pan of corn and mix until it gets a little thick and bubbly.  Add in your parmesan cheese and salt.  Be sure to taste so you don't add too much salt - parmesan adds saltiness on it's own.  Feel free to make it your own and do your own throw-ins.  This seriously is such an easy dish to make and miles better than the canned junk.  Enjoy!