Ingredients
Units
Scale
- 4 cups corn, fresh or frozen
- 1 yellow onion
- 2 tbsp butter
- 2 tbsp minced garlic
- 2 tbsp all-purpose flour
- 1/3 cup sugar
- 1 tsp black pepper
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp ground cumin
- 1/2 cup evaporated milk
- 1/3 cup heavy cream
- 1 cup asiago cheese, shredded
Instructions
- Cut the kernels from the corn cob over the center of a Bundt cake pan and set to the side.
- Chop your onion into small pieces. Set to the side.
- Heat cooking pan to medium heat. Add butter, flour, and minced garlic. Stir. Add the onions to saucepan and cook until translucent for 5 or more minutes.
- Add corn kernels to the saucepan. Add seasonings and sugar. Allow cooking for 5 more minutes.
- Add evaporated milk and heavy whipping cream. Cook for an additional 10 minutes.
- Remove from heat and add asiago cheese. Stir. Serve hot.
Notes
You can also use parmesan cheese in place of asiago cheese.
Nutrition
- Calories: 355
- Sugar: 18g
- Sodium: 205mg
- Fat: 16.7g
- Carbohydrates: 44g
- Protein: 12.6g
- Cholesterol: 44mg
