once we had been to iii forks, we were on the hunt for their recipes…or at least trying to copy them. a friend had overheard us talking about how much we loved it….and how we had broken the salad recipe, which you can find here and she gave us a copy of the creamed corn they serve. wow. jackpot! we decided to make it for a holiday meal, and it has been a regular ever since. i rarely make it outside of the holidays, but my kids–the ones out on their own–will call me to get the recipe every now and then. it is so good! it does taste better with fresh, off the cob corn, but during the holidays, fresh corn is hard to come by and pricey…so we use frozen. I do try to find the best brand of frozen, which is usually birds eye or green giant. this is one recipe i don’t go for store brands.
III Forks Corn
- 10 ears fresh corn (we use frozen most of the time)
- 1 C. heavy cream
- 1 C. milk
- 2 T. Sugar
- 1 t. salt
- 1/2 t. white pepper
- 1/2 t. black pepper
- 1/4 t. accent (I have NEVER used)
- 1/2 t. garlic powder
- 1/2 t. thyme
- 4 oz butter
- 2 T. flour
In a stock pot, combine first 10 ingredients. Slowly bring to a boil. (if
using frozen corn, I cook part way). Reduce to a simmer. Simmer 3 minutes.
In a separate sauce pan, bring the butter to a boil. Stir in flour. Ad
this mixture to the simmering corn.
Stirring occasionally, simmer for 3 more minutes. Keep warm until serving.