Creamed Corn au Gratin with a Kick!

This year I’m spending Thanksgiving with my boyfriend’s family here in Southern California. Since his family doesn’t normally do a traditional Thanksgiving meal w/ all the fixings I like, I figured I’d share some of my favorites w/ them and bring a side of mashed potatoes and creamed corn—two really yummy and easy Thanksgiving dishes to make. They’re getting a Turkey from a local Schezwan restaurant. Yes, Schezwan. Supposedly, they make a great turkey stuffed w/ Chinese sticky rice and we’re going to pick it up on the way to their house. This entry wouldn’t have been created had I not made the most kick ass creamed corn earlier. What makes them kick ass? A little cayenne pepper and a crispy top goes a long way..

• 1 lb frozen corn
• 1 c heavy whipping cream
• 1/2 tsp salt
• 1/2 tsp white pepper
• 1 tsp white pepper
• 1 1/2 tsp cayenne pepper
• 2 tbsp melted butter
• 2 tbsp flour
• 1/4 cup grated parmigiano reggiano

1. 1Butter a casserole dish. Preheat the oven to broil.
2. 2Bring the corn, whipping cream, salt, sugar and white pepper to a boil. Mix well.
3. 3Boil for 5 minutes and stir frequently. Make sure you’re watching or the corn or it might burn! It’ll just taste like burnt crap, not mesquite! Take off heat when done.
4. 4Mix the melted butter w/ the flour in a small bowl.
5. 5Combine the butter/flour mixture w/ the corn and mix the cayenne pepper in.
6. 6Put whole mixture into your buttered casserole dish.
7. 7Sprinkle cheese over your corn and set under the broiler for 4 minutes and you’re done!