Restaurant Recipes
Elway's Creamed Corn
Yield: 8 servings
Ingredients
- 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
Instructions
- 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.
Attribution
Tyler Wiard, Executive Chef, Elway's, Cherry Creek, Colorado