III Forks Off the Cob Cream Corn

-10 ears of fresh corn, shucked, cooked and off cob (or large bag -2.5 pound bag - of frozen corn)
-1 cup heavy cream
-1 cup milk
-2 Tablespoons granulated sugar
-1 teaspoon salt
-1/2 teaspoon white pepper
-1/2 teaspoon black pepper
-1/2 teaspoon Accent seasoning
-1/2 teaspoon granulated garlic
-1/2 teaspoon fresh thyme
-4 ounces unsalted butter
-2 tablespoons 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 occassionally, allow to simmer for three more minutes.  Keep warm until served.

From the kitchen of Deatra Smith...courtesty of Chef Vogeli, Executive Chef at III Forks in Dallas, Texas.