Rich and creamy au gratin corn made on the stove top.
Ingredients
4 ears fresh corn
½ cup milk
¼ teaspoon salt
⅛ teaspoon white pepper
1 cup shredded Colby cheese
1 Tablespoon all-purpose flour
Toasted bread crumbs for garnish
Instructions
Cut corn from cobs. Heat corn, milk, salt, and pepper in a medium saucepan to boiling. Reduce heat; cover and simmer for 7 minutes.
In a small bowl, toss together cheese and flour; stir into corn mixture. Cook and stir until thickened and bubbly, about 2 minutes. Taste to see if it needs more salt or pepper. Spoon corn into a serving bowl and garnish edges with toasted bread crumbs. Serve immediately.
Recipe by The Culinary Cellar at https://theculinarycellar.com/sphere-magazine-september-1972/