Ingredients
2 tablespoons butter2 tablespoons all-purpose flour1 cup whole milk1 cup heavy whipping cream5 cups frozen gold and white corn, thawed1/2 cup grated Parmesan cheese, divided1/4 cup grated Romano cheese2 ounces cream cheese, cubed5 teaspoons sugar1 teaspoon salt1/4 teaspoon white pepper
Preparation
In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk and cream. Bring to a boil; cook and stir for 1 minute or until thickened.
Remove from the heat. Stir in the corn, 1/4 cup Parmesan, Romano, cream cheese, sugar, salt and pepper.
Transfer to an ungreased 1-1/2-qt. baking dish; sprinkle with remaining Parmesan.
Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted and top is golden brown.
