Cream corn has made the "worst barbeque" in San Antonio famous. Their version combines a basic Bechamel sauce with Parmesan cheese. In side-by-side blind tastings among friends, our version wins every time. Make double the amount to avoid disappointing your crowd.
| Cook Time: | 15 min |
| Prep Time: | 5 min |
| Total Time: | 20 min |
| Category: | Side Dish |
| Yield: | 4-6 |
| Method: | Stovetop |
Preparation
1. In a saucepan over medium heat, melt butter, add chopped garlic and saute 2-3 minutes until fragrant. Stir in miso or chicken boullion paste, flour and pepper. Continue stirring another minute or two to add a little color to flour.
2. Add milk all at once. Continue to cook, stirring frequently to avoid scalding the milk, until thickened and bubbly. Add Parmesan or Romano cheese, stir 1 to 2 minutes more.
3. Reduce heat to simmer and add frozen corn. Cook 4-5 minutes more or until corn is thoroughly heated.
4. May double ingredients to increase servings.
2. Add milk all at once. Continue to cook, stirring frequently to avoid scalding the milk, until thickened and bubbly. Add Parmesan or Romano cheese, stir 1 to 2 minutes more.
3. Reduce heat to simmer and add frozen corn. Cook 4-5 minutes more or until corn is thoroughly heated.
4. May double ingredients to increase servings.
Ingredients
* 2 Tbsp Butter
* 1 clove Garlic, chopped
* 1 1/2 Tbsp All Purpose Flour
* Dash of ground Pepper, black or white
* 1 Cup Milk
* 1/4 Cup Grated Parmesan or Romano cheese
* 1 tsp Mild Yellow (Shiro) Miso or Chicken Boullion Paste
* 16 ounce bag frozen Corn
* 1 clove Garlic, chopped
* 1 1/2 Tbsp All Purpose Flour
* Dash of ground Pepper, black or white
* 1 Cup Milk
* 1/4 Cup Grated Parmesan or Romano cheese
* 1 tsp Mild Yellow (Shiro) Miso or Chicken Boullion Paste
* 16 ounce bag frozen Corn