8 ears corn
1 c. whipping cream
1 tsp. salt
1 tsp. sugar
butter
2 tsp. flour
Grated Parmesan cheese

Cut corn from cob and place in saucepan with cream. Bring to boil, reduce heat and simmer 5 minutes. Stir in salt and sugar.

Melt 2 teaspoons butter in small pan and stir in flour. Do not brown. Stir butter - flour roux into corn and cook until slightly thickened. Turn corn into oven-proof dish, sprinkle with cheese and dot with butter. Brown under broiling unit. Makes 8-10 servings.