My 3 Forks (old Dallas restaurant) creamed corn recipe. Half is corn from my garden! You can use frozen corn too but of coarse fresh is better. I threw in a couple of bags of frozen Green Giant Honey Roasted Sweet Corn. Heavy cream, Irish butter, garlic (I added extra) and fresh thyme (I added extra)! Ready for Christmas dinner!
Ingredients
- 10 ears fresh corn, shucked, cooked and off-the-cob
- 1 cup heavy cream
- 1 cup milk
- 2 tablespoons granulated sugar (I prefer 1 tablespoon)
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon Accent seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fresh thyme leaves
- 1/2 cup (1 stick) unsalted butter
- 2 tablespoons all-purpose flour
Method
Step 1
In large saucepan, combine the first 10 ingredients. Slowly bring mixture to a boil, then reduce to a simmer. Allow to simmer for three minutes.
Step 2
In a separate pan, melt butter until it begins to pop, then stir in the flour.
Step 3
Add the the butter and flour mixture to the simmering corn. Stirring occasionally, allow to simmer for 3 more minutes.
Step 4
Keep warm until served.
Shared by Kim Richardson Emery
