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.
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