Parmesan Creamed Corn

November was Native American Heritage Month, established by former President George Bush Sr. in 1990. It was created to raise awareness and pay tribute to Native Americans' rich ancestry and traditions by providing a platform for Native people in the United States of America to share their culture, traditions, music, crafts, dance, and ways and concepts through special events, ceremonies, and festivals.

Corn holds a deep cultural and religious significance in Native American traditions. It's a staple food and also plays an essential role in religious ceremonies, symbolizing fertility, sustenance, and interconnectedness with the natural world. Corn is at the heart of many sacred rituals and ceremonies among Indigenous communities, reflecting its revered status as a gift from the Earth and their ancestors.

We hosted a Thanksgiving dinner this year. Two corn dishes, one as an appetizer and the other as a turkey side, were served.  

Parmesan Creamed Corn

Cook's Notes: This Parmesan Creamed Corn is layered with rich flavors and sprinkled with an irresistible crispy toasted breadcrumb topping. The recipe was adapted from gimmesomeoven.com  and is tasty as a side for any meal. 

The dish can be made ahead and refrigerated until cooking time. 

Garlicky Breadcrumbs Topping Ingredients: 

• 1-1/2 tablespoons butter
•  3 garlic cloves, minced
• 1 cup Panko breadcrumbs
• 1/4 teaspoon each of fine sea salt and pepper
•  1/2 teaspoon each of parsley flakes and Herbes de Provence
• 1/4 cup grated Parmesan cheese 

Garlicky Breadcrumbs Topping Directions: 

• Melt butter in a fry pan with high sides. Add garlic and saute on medium-low heat for 1 minute, stirring continuously. 
• Add Panko crumbs, spices, salt, pepper and Parmesan. Continue stirring until the crumbs are golden brown. Transfer to a bowl and set aside. 

Creamed Corn Ingredients: 

• 4 cups sweet corn kernels, fresh or frozen (I used 2 packages each 9 oz. of frozen Green Giant Simple Steam Honey Roasted Sweet Corn with Seasonings) 
• 1  tablespoon butter
• 1 garlic clove, minced
• 1/3 cup minced sweet onion
• 1-1/2 cups half and half or 2 % milk 
• 1-1/2 tablespoons of honey
• 1-1/2 tablespoons of cornstarch
• 1/4 teaspoon each of sea salt, pepper, parsley flakes and paprika
• 1/2 cup freshly grated Parmesan cheese

Directions:

• Whisk cornstarch and milk or half and half until smooth. Set aside.
• Use the same fry pan and saute garlic and onions in melted butter until golden on medium-low heat. 
• Add the cornstarch/milk mixture, honey, corn, and spices. Stir until thickened, then add the Parmesan cheese. Mix well and pour into a prepared 8 x 8 pan.
• Sprinkle with breadcrumb mixture. 
• Bake uncovered at 350 degrees for 25 minutes.     

Appetizer-Mexican Corn Dip