Cheesy Cream Corn

August 16, 2008


When cooking blues strikes .. this is something I prepared for my boys. Either served with mashed potato or just like that.

2 cans @ 300 gr sweet corn
250 ml heavy cream
250 ml milk
2 tablespoons granulated sugar
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon MSG (optional)
1 teaspoon granulated garlic
1/2 teaspoon fresh thyme
2-3 tablespoons unsalted butter
50 gr shredded cheese (I use emmenthal)
2 tablespoons flour

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.
Add the cheese. Stirring occasionally, allow to simmer for three more minutes. Keep warm until served.

Source: Chris Vogeli, Executive Chef, III Forks, Dallas, Texas


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