Recipe by Zac Brown
Start to Finish: 45 minutes
8 to 10 ears corn, husked, or 1 lb. frozen corn kernels
1 cup heavy cream
1 tsp. turbinado sugar (optional)
Pinch of freshly grated or ground nutmeg
4 tbsp. butter
2 tsp. flour
1/3 cup Parmesan
1. Preheat the oven to 300°. Cut the kernels from the ears of corn; place in a large saucepan. Use a spoon to scrape any remaining bits, pulp, and juices from the ears into the saucepan. Add the cream. Bring to a boil. Reduce heat to medium. Simmer until the corn is crisp-tender, about 5 minutes. Stir in the sugar, if using, and nutmeg; season with kosher salt and pepper.
2. In a small skillet, melt the butter over medium heat. Add the flour. Whisk until smooth, about 2 minutes; add to the corn. Cook, stirring often, until slightly thickened, about 3 minutes. Stir in the Parmesan. Transfer to a 1 1/2-qt. baking dish. Cover and bake until bubbly, about 25 minutes.