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.
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.
