Thursday, November 20, 2008

Cream Corn

We have a BBQ restaurant here called Rudy's that is to die for. They have the best BBQ sauce in town. I use it for my BBQ Chicken Pizza. Well, besides BBQ they make amazing cream corn. While I like can cream corn it is a little thin. So, last week I decided why not just make it myself. I made it with heavy cream to make it extra thick. Matt is getting pretty tired of potatoes with everything so I'm trying new corn recipes. I think corn souffle is next.

What you need
2 tbsp butter
2 tbsp flour
¼ C heavy cream
¼-1/2 C milk
8 oz frozen corn

How to do it
1. On low heat add butter to sauce pan. Once butter melts add flour. Smooth with a fork. Add cream and part of the milk. Smooth with fork. Add corn to pan. Add more milk if needed.