Add some Parmesan cheese to creamed corn and what you get is something worthy of your best special-occasion roast, courtesy of Epicurious member Judym1us.

　　

Ingredients

Makes 6 to 8 servings

　　2 tablespoons unsalted butter

　　1 tablespoon all-purpose flour

　　1 cup half-and-half

　　1/2 teaspoon salt

　　1/8 teaspoon cayenne

　　20 ounces frozen corn kernels, thawed

　　3/4 cup finely grated Parmigiano-Reggiano cheese

　　

Step 1

Position a rack in the middle of the oven and preheat the oven to 425°F. Butter a shallow 1 1/2- to 2-quart baking dish.

　　

Step 2

In a medium saucepan over moderate heat, melt the butter. Whisk in the flour and cook, whisking constantly, for 1 minute. Whisk in the half-and-half, salt, and cayenne, then reduce the heat and simmer, stirring occasionally, until thickened, about 3 minutes. Stir in the corn and 1/4 cup of the cheese. Transfer to the prepared baking dish, top with the remaining 1/2 cup cheese, and bake until browned and bubbly, about 15 minutes.

　　The Epicurious Cookbook