Creamed corn

20 ounces frozen corn 

8 ounces whipping cream

4 ounces whole milk

1 teaspoon salt

6 tablespoons sugar

1 pinch of white pepper

2 tablespoons butter

2 tablespoons flour

Combine all ingredients EXCEPT butter and flour in a stockpot and bring to a boil. Once boiling, turn to low and simmer for 5 minutes. In another (small) pot, melt butter and add flour stir for a minute until melted and mixed well. Add butter/flour mixture to corn and mix well until thickened. Remove from heat and serve.

Hannah Bryan thanksgiving corn 

Street Corn

Served by Paselly- Cocoa's friend
Ingredients:

• 3 Cans of corn, broiled until it gets a bit charred. 
• 1 1/2 Tbsp olive oil
• 2 Tbsp mayonaisse
• 3 Tbsp sour cream
• 3/4 C freshly grated parmesan cheese
• 1 Tbsp jalapeno, deseeded and finely chopped
• 2 Tbsp of Trader Joe's Everything but the Elote seasoning blend
• 1/2 Red onion, finely chopped
• Juice of 1/2 to 1 lime
• Cotija or Feta, to crumble

Directions:

1. Drain canned corn and toss in olive oil. Spread out on a baking sheet and broil in oven until a but charred. 
2. Transfer corn into a bowl and while still warm, add mayonnaise, sour cream, and parmesan. Stir to combine. This will create a dressing on the corn. 
3. Add remaining ingredients. 
4. Adjust lime juice and salt to taste. Serve warm or at room temperature.