1 lb. fresh frozen corn
8 oz. whipping cream
1 1/2 tbsp. butter
1 1/2 tbsp. flour
1/2 tsp. salt
2 tbsp. sugar
1/2 tsp. Accent
3 tbsp. Parmesan cheese

Put corn and cream in pot and bring to boil. Simmer 5 minutes and season with salt, sugar and Accent. Make paste from butter and flour. Add to creamed corn as thickener. Simmer for additional 2 minutes. Transfer creamed corn to casserole. Sprinkle evenly with Parmesan cheese. Dot top with melted butter. Brown under broiler.