Two Cheese Creamed Corn |
This cheesy creamy side dish brings corn to a new level. Richer and creamier than regular creamed corn, this side dish is the perfect complement to turkey and traditional Thanksgiving or other holiday dishes, but is also special enough for company. It can also be made ahead of time and reheated in a 350 degree oven until bubbling hot. Last year this was the hit of our dinner, and there was not a drop left! If you have any left, or are smart and make a double batch, it makes a fantastic layer in Shepherd's Pie with cooked turkey or other meat.
2 pounds frozen corn
1 cup heavy cream
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated Romano cheese
1 teaspoon freshly ground white pepper
Dash freshly grated nutmeg
Prepare the frozen corn as directed on the package in the microwave or stove. Drain well, then set aside and keep warm. Place the cream in a medium non-stick saucepan over medium-high heat. Bring to a rolling boil, then reduce to a simmer, and continue to simmer for five minutes. Add the cheeses and spices and mix until smooth. Pour the mixture over the corn and serve hot.
Makes 8 servings.
Cooking Time: 10 minutes
Total Time: 10 minutes