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

1. Prepare corn kernels; set aside.
2. 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.
3. 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.
4. Add the corn to the sauce, stirring to incorporate.
5. Lower heat and allow mixture to cook for 5 to 7 minutes, stirring frequently.

Attribution

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