Combine first 6 ingredients in saucepan (use frozen corn, not defrosted or canned). Simmer 5 minutes until kernels separate.
In a separate pan, melt butter and add flour to make a roux. Once browned, add to corn mixture. Boil 2 minutes. Stir until thickened. Mix in 1/4 Cup of parmesan cheese and remove from heat.
Put corn in a prepared casserole, top with remaining parmesan cheese and bake until browned and bubbly.
If you are taking the dish with you, refrigerate after removing from heat, reheat in the oven and finish with parmesan cheese.
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|Serving Size: 1 Serving (22g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 63 (72%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 21.2mg||7 %|
|Sodium 602.2mg||21 %|
|Potassium 25.8mg||1 %|
|Total Carbohydrate 2.2g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 2g|
|Protein 4g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 87
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