Brentwood CornFest recipe contestant Cindy Shehorn poses with Anthony Licciardi, co-host of Edible Escapes on Talk Radio KSFO and one of this year’s CornFest judges. Shehorn won first prize with her luscious creamed corn recipe. The following are Cindy’s winning ingredients and instructions:

Parmesan Creamed Corn

6 tablespoons unsalted butter, melted

2/3 cup freshly grated parmesan cheese

1½ cups heavy cream

4 cups grilled corn*

2 teaspoons salt

1 teaspoon sugar

3 tablespoons all-purpose flour

Brush 9x13 pan with butter. Evenly distribute 1/3 cup parmesan cheese in pan, including sides. Heat cream in saucepan until it begins to boil. Add corn, salt and sugar and heat until they begin to boil. Use remaining butter and flour to make paste. Stir paste into corn mixture and cook until thickened. Transfer mixture to 9x13 prepared pan. Sprinkle with remaining cheese. Bake in 350 F degree oven for 30-35 minutes, until bubbling and golden brown.

*To grill corn, pull husks down and remove silk (without tearing off husks), pull husks back up and tie at top. Soak ears in water 30 minutes prior to grilling. Grill 20-25 minutes.