III Forks: Off-the-Cob Cream Corn

There's a restaurant here in Dallas that is famous for its steaks.  Important people eat there.  Members of the Dallas Cowboys eat there on a regular basis.  It's all about steak.  So what do I love so much about this restaurant?  The creamed corn.  Yes, I am a freak.

I seriously would eat the creamed corn from III Forks by itself.  Everyday.  It's so fresh and creamy and delicious, how could you not?  Unfortunately you can only really make it in the summer because you need fresh ears of corn.  And no, do NOT defile the recipe with a bag of frozen corn.  It's just not the same.  You need that super sweet corn, from cobs that have been basking in the summer sun for a couple of months.  That frozen corn has freezer burn and turns to mush.  Just think of this as a summer delight.  Like pina coladas and laying on the beach.

Off-the-Cob Cream Corn
From III Forks: An Insider's Look at the Famed Restaurant and Its Cuisine by Whit Smyth

10 ears fresh corn, shucked, cooked and off cob

1 cup heavy cream

1 cup milk

2 tablespoons granulated sugar

1 teaspoon salt

½ teaspoon ground white pepper

½ teaspoon freshly ground black pepper

½ teaspoon Accent seasoning

½ teaspoon garlic powder

½ teaspoon fresh thyme leaves

½ cup (1 stick) unsalted butter

2 tablespoons all-purpose flour

In a large saucepan, combine the first 10 ingredients.  Slowly bring the mixture to a boil, then reduce to a simmer.  Allow to simmer for three minutes.  In a separate pan, melt the butter until it begins to pop, then stir in the flour.  Add the butter and flour mixture to the simmering corn.  Stirring occasionally, allow to simmer for 3 more minutes.  Keep warm until served.

Makes 12 servings