Sus Hive Recipe Library

Cream Corn Like No Other

Chef/operator production sheet for Cream Corn Like No Other. Use this page for station prep, service setup, holding decisions, and catering execution. Cream Corn Like No Other has been moved into the hosted Uncle Cheese recipe system for operator review and Hot-station publishing.

HotChef/Operator Production SheetUC Option A

Cream Corn Like No Other

Quick stovetop creamed corn with Parmesan.

Yield: 8 servings
Style: hot side
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready

Ingredients

Main
  • 2 (10-ounce) packages frozen corn kernels, thawed
  • 1 cup heavy cream
  • 1 tsp salt, or to taste
  • 2 tbsp granulated sugar
  • 1/4 tsp freshly ground black pepper, or to taste
Finish
  • 2 tbsp butter
  • 1/2 cup whole milk
  • 2 tbsp all-purpose flour
  • 1/4 cup freshly grated Parmesan cheese, or more to taste

Prep / Cook Method

  1. Combine corn, heavy cream, sugar, butter, salt, and black pepper in a skillet over medium heat. Cook, stirring occasionally, until butter melts, 3 to 5 minutes.
  2. Whisk milk and flour together in a small bowl until smooth.
  3. Whisk the milk mixture into the skillet. Cook, stirring constantly, until thickened and the corn is heated through, about 4 minutes.
  4. Remove from heat and stir in Parmesan cheese until melted.

Finish + Service

  • Serve hot.
  • For extra cheesy flavor, stir in more Parmesan or sprinkle on top before serving.
  • For variation, add a pinch of cayenne for heat.

Holding / Reheat / Catering Notes

  • Hot-hold only if the item protects texture and food safety.
  • Keep sauces/garnishes separate when texture matters.
  • Confirm final internal temperature and service window before dispatch.
  • For off-site catering, pack garnish/sauce components separately when quality improves service.

Scaling Notes

  • Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
  • For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
  • Record final batch yield after production so the recipe can be tightened on the next cleanup pass.