Gullivers Corn Recipes

Steps:

• Put corn, cream, sugar and milk in saucepan and bring to a boil. At first it will be a solid frozen mass, just give it time and it will warm up and liquify. Melt butter in microwave and add flour to make a roux (thickener). Will be the consistency of paste. Mix this into the corn. Continue to cook until thickened. Add pepper. Pour into casserole dish (9 x 13-inch if you doubled it) and top with Parmesan cheese. Put into 350°F oven for 20 minutes or until cheese is good and melted!

Steps:

• Butter baking dish and sprinkle with 3 T Parmesan, tilting pan to distribute cheese.
• Bring the whipping cream to a boil, reduce heat and add corn.
• Simmer 5 minutes.
• Stir in salt and sugar.
• Make paste with 3 T butter and 3 T flour and stir into corn.
• Cook until thickened.
• Pour into baking dish, sprinkle with cheese and dot with butter.
• Refrigerate for up to 4 days but do not freeze.
• Bake at 350 for 30 minutes or until bubbling and golden brown.

Steps:

• Combine all ingredients except butter and flour in saucepan and bring to boil. Simmer 5 minutes, blend butter with flour, add to corn, mix well and remove from heat.

Steps:

• Combine all ingredients except last two in pot and bring to boil. Simmer 5 minutes. Blend butter with flour, add to corn, mix well and remove from heat. Optional: Put finished corn in heat proof casserole, sprinkle with Parmesan cheese and place under broiler until browned.

Steps:

• Combine all ingredients except last two in a pot and bring to a boil.
• Simmer 5 minutes.
• Blend butter with flour.
• Add to the corn.
• Mix well and remove from heat.
• Variation:.
• Put finished corn in heat proof casserole, sprinkle with parmesan cheese and place under a broiler until evenly brown.

Steps:

• 1. Combine all but the last 2 ingredients in a pot and bring to a boil.
• 2. Simmer for 5 minutes or until corn tender (no lid).
• 3. Melt butter or margarine in sauce pan and add flour. Blend until smooth and add to corn mixture to thicken.
• 4. Place in serving dish. If desired, pour into a baking dish and sprinkle with Parmesan cheese. Place under broiler to lightly brown the top.
• 5. This recipe can easily be doubled or tripled.

Steps:

• 1. Brush a 13x9 inch baking dish with some of the butter. Sprinkle 1/3 cup of the Parmesan over the bottom of the dish and tilt so the cheese is evenly distributed and adheres to the butter. 2. In a 4-qt saucepan, heat the cream until it begins to boil. Add the corn, salt, and sugar, and heat, stirring occasionally, until the mixture is almost at a boil. 3. In the meantime, make a paste out of the remaining melted butter and the flour. Stir it into the mixture in the saucepan and cook until thickened and the liquid comes to a boil. Remove the pan from the heat, transfer to mixture to the prepared dish, and sprinkle with the remaining 1/3 cup of cheese. *Diva Do-Ahead - At this point, you can let cool, cover, and refrigerate for up to three days or freeze for up to one month. Bring to room temperature before continuing. 4. Preheat the oven to 350 degrees. Bake the corn dish until bubbling and golden brown, about 30 minutes.