#cornlover

The combination of sweet corn kernels and creamy cheese sauce in Creamed Corn Mac and Cheese makes for a comforting and filling pasta dish.

Ingredients: 8 oz elbow macaroni. 2 cups corn kernels fresh or frozen. 1 cup heavy cream. 1 cup shredded cheddar cheese. 1/2 cup grated Parmesan cheese. 2 tablespoons butter. 2 tablespoons all-purpose flour. Salt and pepper to taste. 1/4 teaspoon paprika. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder.

Instructions: Follow the directions on the package to cook the elbow macaroni until it is al dente. Remove the water and set it aside. Put the butter in a big pan and melt it over medium-low heat. To make a roux, add the flour to the melted butter and stir it around all the time for about two minutes. Slowly whisk in the heavy cream until the mixture is smooth and thick. Put in the Parmesan cheese, cheddar cheese, and corn kernels. Mix the cheeses in until they melt and the mixture gets smooth. To taste, add salt, pepper, paprika, garlic powder, and onion powder. Toss the cooked macaroni with the creamy corn mixture in the pan after adding it. Cook for another two to three minutes, stirring every now and then, until everything is hot. If you want, you can serve it hot with extra cheese and paprika on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

For a tasty and unique treat, try Sweet Corn Ice Cream. It has the natural sweetness of corn and the smooth, creamy texture of ice cream. Filipino flavors are added to this frozen dessert with a touch of Ang Sarap in this recipe.

Ingredients: 2 cups sweet corn kernels. 1 cup heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 1/4 teaspoon salt. 1 teaspoon vanilla extract.

Instructions: Using a blender, blend sweet corn kernels and 1/2 cup of whole milk together until the mixture is smooth. Put the rest of the milk, heavy cream, sugar, and salt in a saucepan. Warm it up over medium-low heat until it just starts to boil. Whisk the egg yolks in a different bowl until they are smooth. Pour the hot milk mixture into the egg yolks slowly while whisking the eggs all the time. Put the mixture back in the saucepan. Cook over low heat, stirring all the time, for about 5 to 7 minutes, or until it thickens and coats the back of a spoon. To get rid of any lumps, strain the mixture into a clean bowl through a fine mesh sieve. The pureed corn mixture and vanilla extract should be mixed in well. Put the bowl lid on top of the mixture and put it in the fridge for at least 4 hours or overnight. Once the mixture is cold, use an ice cream maker and follow the directions on the box until it has the consistency of soft serve. Put the ice cream in a container that can go in the freezer. Freeze for at least 4 hours, or until it's firm, before serving.

Prep Time: 20 minutes

Cook Time: 15 minutes