Elway's Creamed Corn

Source: Tyler Wiard, Executive Chef, Elway's, Cherry Creek, Colorado

Serves 8

1 pound corn (use fresh if possible; if frozen, place kernels in
    a strainer and thaw under cool tap water.)
4 tablespoons butter
1/4 cup flour
1 1/2 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon black pepper

Prepare corn kernels; set aside.

Melt butter in a heavy bottom saucepan over medium heat. Whisk in the flour until blended, stirring constantly to make a roux. Still stirring, cook roux for least 2 minutes or until it is a light tan color.

Whisk in the half-and-half, salt and pepper. Turn up the heat, whisking constantly until sauce just comes to a boil. Do not scorch the milk.

Add the corn to the sauce, stirring to incorporate.

Lower heat and allow mixture to cook for 5 to 7 minutes, stirring frequently.