Best Parmesan Crusted Corn Recipes

Parmesan-Crusted Creamed Corn image

Provided by ratherbeswimmin

Categories < 4 Hours

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 7

6 tablespoons unsalted butter, melted
2/3 cup freshly grated parmesan cheese
1 1/2 cups heavy cream
2 (16 ounce) packages frozen white corn, defrosted
2 teaspoons salt
1 teaspoon sugar
3 tablespoons all-purpose flour

Steps:

Preheat oven to 350°; brush a 13 x 9 inch baking dish with some of the butter.
Sprinkle 1/3 cup of cheese over the bottom of the dish and tilt so the cheese is evenly distributed and adheres to the butter.
In a big saucepan, heat the cream until it begins to boil; add in the corn, salt, and sugar; heat, stirring occasionally, until the mixture is almost at a boil.
In the meantime, make a paste out of the remaining melted butter and the flour.
Stir into the mixture in the saucepan and cook until thickened and the liquid comes to a boil.
Remove pan from heat; transfer mixture to toe baking dish; sprinkle with remaining 1/3 cup cheese.
**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.
Bake about 30 minutes, until corn is bubbling and golden; serve immediately.

Nutrition Facts : Calories 379.1, Fat 28.4, SaturatedFat 17.3, Cholesterol 91.4, Sodium 730.5, Carbohydrate 28, Fiber 2.8, Sugar 0.7, Protein 8

Parmesan Crusted Corn image

Provided by Lynnda Cloutier

Categories Vegetables

Number Of Ingredients 7

6 tbsp. unsalted butter, melted (3/4 stick)
2/3 cup freshly grated parmesan cheese
1 1/2 cups heavy cream
two 16 oz. pkgs. frozen white corn, defrosted
2 tsp. salt
1 tsp. sugar
3 tbsp. flour

Steps:

1. Preheat oven to 350. Brush a 13 x 9 inch baking dish with some of the butter.
2. Sprinkle 1/3 cup of the cheese over the bottom of the dish. Tilt so the cheese is evenly distributed and adheres to the butter. (Or you can use ten 4 oz. ramekins for individual servings)
3. In large pan, heat cream til it begins to boil. Add corn, salt and sugar and heat, stirring occasionally, til mixture is almost at a boil.
4. In meantime, make a paste out of the remaining melted butter and the flour. Stir it into the mixture in the pan and cook til thickened and liquid comes to a boil. Remove pan from heat, transfer mixture to prepared dish or ramekins and sprinkle with the remaining 1/3 cup cheese. 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. Bake corn til bubbling, and golden brown, about 30 minutes. Individual ramekins will take 15 to 20 minutes. Serve at once. Serves 8 to 10

Parmesan Crusted Corn on the Cob image

Provided by Bernice Mosteller

Categories Vegetables

Time 25m

Number Of Ingredients 5

Steps:

1. Shuck the corn,remove all the silks, wash then lay on paper towels to dry.
2. Tear foil off in sheets big enough to wrap the corn in. Lay the corn on the foil sheets. Take a pastry brush and spread the softened butter or margarine on all sides
3. Sprinkle the Parmesan cheese on all sides. Sprinkle with salt and pepper. Wrap up the corn in the foil.
4. Lay on the side of grill when grilling the other food. Turn maybe every 5 minutes on all sides. The cooking time could vary it is according how hot you have your grill. Then enjoy,yummmmmmy
5. You can adjust the salt intake. Also if you are not grilling out, you can also put the corn on a baking sheet and put in the oven.