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Cream Style Corn

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients
  

  • Corn kernels – 1 quart if home frozen 2 cans (drain) or 2 10 oz frozen packages.
  • 5-6 green onions sliced thin, or one cup of diced yellow onion.
  • 3 Tbsp butter or bacon grease
  • 2 Tbsp flour
  • ½ tsp salt
  • ½ tsp pepper
  • 1½ cup milk whole preferred
  • ½ stick 1/4 cup of melted butter
  • 2 tsp sugar skip if home frozen
  • A shake or two of dried thyme
  • ¼ cup of Parmesan cheese

Instructions
 

  • Chop your onion.
  • Melt the 3 Tbsp of butter or bacon grease in a skillet over medium heat.
  • Add the onion and cook until translucent, 3-5 minutes.
  • Add the flour, salt and pepper and cook, stirring constantly, until the butter starts to take on a little color (3-4 minutes). You are making a roux, and the main thing is to not let it burn.
  • Add the corn and mix well.
  • Melt the ½ stick of butter, add to the 1½ cup of milk and whisk together.
  • Add the milk/butter, sugar and thyme to the corn and mix well.
  • Simmer until thickened.
  • Remove from the heat and use an immersion or stick blender to break up ~¼ of the kernels.
  • Add the parmesan cheese and stir through until melted.
  • Taste and season more if needed.