Creamed Corn au Gratin with a Kick! Recipe
This year I’m spending Thanksgiving with my boyfriend’s family here in Southern California. Since his family doesn’t normally do a traditional Thanksgiving meal w/ all the fixings I like, I figured I’d share some of my favorites w/ them and bring a side of mashed potatoes and creamed corn—two really yummy and easy Thanksgiving dishes to make. They’re getting a Turkey from a local Schezwan restaurant. Yes, Schezwan. Supposedly, they make a great turkey stuffed w/ Chinese sticky rice and we’re going to pick it up on the way to their house. This entry wouldn’t have been created had I not made the most kick ass creamed corn earlier. What makes them kick ass? A little cayenne pepper and a crispy top goes a long way..
- 1 lb frozen corn
- 1 c heavy whipping cream
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 tsp white pepper
- 1 1/2 tsp cayenne pepper
- 2 tbsp melted butter
- 2 tbsp flour
- 1/4 cup grated parmigiano reggiano
- Butter a casserole dish. Preheat the oven to broil.
- Bring the corn, whipping cream, salt, sugar and white pepper to a boil. Mix well.
- Boil for 5 minutes and stir frequently. Make sure you’re watching or the corn or it might burn! It’ll just taste like burnt crap, not mesquite! Take off heat when done.
- Mix the melted butter w/ the flour in a small bowl.
- Combine the butter/flour mixture w/ the corn and mix the cayenne pepper in.
- Put whole mixture into your buttered casserole dish.
- Sprinkle cheese over your corn and set under the broiler for 4 minutes and you’re done!
Member recipes are not tested by the CHOW food team.
