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Thread: Lawry's Creamed Corn

  1. #1
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    My favorite prime rib place of all time has put out a few of its special recipes. This creamed corn is my personal favorite side dish whenever I get a chance to eat at the restaurant. This is not the same as creamed corn in the can, but rather corn with real cream!

    Lawry's Creamed Corn

    1 package (22 oz.) frozen whole kernel corn, defrosted and drained
    1 cup heavy cream
    1 cup milk
    1/2 teaspoon Lawry's® Seasoned Salt
    3 tablespoons sugar
    Dash white pepper
    1/3 cup butter, melted
    1/2 cup flour

    In large saucepan, combine corn, cream, milk, Seasoned Salt, sugar and white pepper; mix thoroughly. Heat over medium just until warm. In small bowl, whisk together butter and flour. Slowly add to corn mixture, stirring constantly. Bring just to a boil; quickly reduce heat to low and cook 7 to 10 minutes until slightly thickened

    Makes 4 to 6 servings.

    For Au Gratin, place corn in 9 or 10 inch shallow casserole dish. Sprinkle with 1/4 cup freshly grated Parmesan cheese and brown under broiler.

  2. #2
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    I've made this a few times now, but add a bit more seasoned salt. My family loves it.

  3. #3
    Moderator Chris Allingham's Avatar
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    Wow, this is an oldie. One of the earliest posts on this bulletin board, from my old friend Kevin K (that would be Kawahara, not Kruger).

    Thanks for bringing this one back up,
    Chris

  4. #4
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    Printed the recipe and will try it this weekend. Thanks.

    Ray
    "queing, teeing, and being in NC"

  5. #5
    TVWBB Platinum Member timothy's Avatar
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    I'm not a fan of creamed corn in the can, but this sounds good.
    Bryan S had a fried corn one with bacon, which I make on the grill on a CI skillet on occasion which I refer to Bacorn.

    Tim
    Different smokes for different folks. Wish the Dollar Store sold gas!

  6. #6
    TVWBB Emerald Member
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    Tried this over the weekend - very good. I added about 12 dashes of hot sauce to it after tasting it, and the hot sauce enhanced the flavors.

    My wife suggested I add about 1/2 tsp vanilla extract next time (based on another recipe she has), so I will try that next time.

    BTW, this keeps well and is a great "leftover" the next day. It can easily be made ahead of time for a side for a large group.

    Ray
    "queing, teeing, and being in NC"

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