Originally posted Nov 25th, 2015
This recipe is to die for. Every time I have it, I forget how good it is & wonder why I don’t make it more 🙂
10 ears fresh corn, shucked, cooked and off cob
1 cup heavy cream (or whipping cream)
1 cup milk
4 tablespoons granulated sugar
2 teaspoon salt
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon Accent seasoning
1 teaspoon granulated garlic (used garlic powder)
1 teaspoon fresh thyme (used 1/2 tsp of ground thyme)
4 ounces unsalted butter (1/2 cup)
2 tablespoons flour
*Corn peeler utensil – This will be a time/life saver!
In a large saucepan, combine the first 10 ingredients. Slowly bring it to a boil. Reduce to a simmer. Allow to simmer for three minutes. In a separate pan, melt the butter until it begins to pop, then stir the flour into the butter. Add the butter and flour mixture to the simmering corn. Stirring occasionally, allow to simmer for three more minutes. Keep warm until served.