The Best Creamed Corn because Parmesan

Listen, I’m going to be straight with you all – I find most thanksgiving sides to be overrated.  I never liked creamed corn until, you guessed it, I added cheese to the mix. Bring this to any potluck and I guaranty you’ll get compliments galore!

Ingredients:
5 cans of corn, drained (9.2 oz. corn per can, I get mine from Trader Joe’s)
6 tablespoons unsalted butter
2 tablespoons flour
1 ½ cups heavy cream
2/3 cup whole milk
1/2 cup grated parmesan
1/4 cup chopped Italian parsley
S&P

Drain the cans of corn as well as you can, using paper towels to dry as needed.  Melt the butter in a large skillet over medium-high heat.  Add the corn and season with salt and pepper, allowing the corn to cook undisturbed for a couple minutes at a time to get some color in spots.  Continue cooking and stirring for about 10 minutes.

Add the flour to the corn, stirring to distribute evenly, and cook for about a minute.  Reduce the heat to medium and add the heavy cream.  Simmer until the mixture thickens, about 3 minutes.

Using an immersion blender, blend about half of the corn and cream mixture (you can also transfer half to a blender or food processor and add back to the pan, but I’m all about cleaning less things).  Once half the mixture is blended, add the milk, parmesan, and parsley to the pan, cooking over low heat until warmed through.  Season with salt and pepper to taste and enjoy!