Roasted Creamed Corn
  Prep Time: 40 minutes      Yields 4-6 servings 
Ingredients

 * 6 ears fresh corn, husked and silk removed
 * 1 tablespoon sugar
 * 1 tablespoon salt
* 1/2 cup heavy cream
* 2 tablespoons butter, cut into chunks
* 1/4 cup grated Parmesan
* White pepper

Directions
Add the ears of corn to a large saucepan and bring 8 cups water to a boil
(or use Roasted Corn from Farmers Market).
 Add the sugar and salt and boil until tender, about 10 to 15 minutes.
Remove corn to a utility platter and let cool.
While the corn is boiling, add the cream to a saucepan and let reduce by 1/3 over low heat.

While cream is reducing, cut kernels from the cobs and set aside until needed.

Remove reduced cream from heat and whisk in butter,
and season, to taste, with white pepper.
 
Fold in corn kernels and transfer to a baking dish.

Top with Parmesan. Place in oven at 350 degrees until cheese is golden brown.