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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
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Preheat oven to 350 degrees. Brush the bottom and sides of a 13 x 9-inch baking dish with some of the melted butter. Sprinkle 1/3 cup cheese evenly over the bottom of the dish and tilt so the cheese is evenly distributed on the bottom and sides of the dish and adheres to the butter. In a large saucepan, heat the cream until it begins to boil. Add corn, salt and sugar. Heat, stirring occasionally, until the mixture is almost at a boil. In the meantime, make a paste out of the remaining melted butter and the flour. Stir it into the mixture in the saucepan and cook until the mixture thickens and the liquid comes to a boil. Remove the pan from the heat, transfer the mixture to the prepared dish and sprinkle with the remaining 1/3 cup cheese. At this point, you can let the dish cool, then cover and refrigerate for as long as 3 days, or freeze it for as long as a month. Bring to room temperature before continuing. Bake the corn until bubbling and slightly golden, about 30 minutes. Serve immediately.