III Forks Off the Cob Cream Corn


  • 10 ears fresh corn, shucked, cooked and off cob
  • 1 cup heavy cream
  • 1 cup milk
  • 2 Tbsp granulated sugar
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 1/2 tsp black pepper
  • 1/2 tsp Accent seasoning
  • 1/2 tsp granulated garlic
  • 1/2 tsp fresh thyme
  • 4 oz unsalted butter
  • 2 Tbsp flour


In a large saucepan, combine the first 10 ingredients. Slowly bring it to a boil. Reduce to a simmer. Allow to simmer for three minutes.

In a separate pan, melt the butter until it begins to pop, then stir the flour into the butter. Add the butter and flour mixture to the simmering corn.

Stirring occasionally, allow to simmer for three more minutes. Keep warm until served.

Makes 4 to 6

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