Wednesday, November 12, 2008

Gulliver's Corn


  • 1 lb frozen corn
  • 12 oz cream (not whipped)
  • 1 1/2 TBSP butter
  • 2 TBSP sugar
  • 1 1/2 TBSP flour
  • 1/2-1 tsp salt
  • 1/2 tsp accent
  • 1-3 TBSP parmesan cheese, if desired

Combine corn and cream and bring to a boil, simmer 2-3 minutes until tender. Drain and save cream from corn. Make a paste with butter, flour and about 1/2 cup of the cream. Blend the paste into the remaining cream. Heat and simmer for 5 minutes. Add salt, accent, sugar and corn. Bring to a boil SLOWLY. Remove from heat. Add parmesan cheese right before serving.


Rachel Rowell said...

For a quicker result, you can mix all ingredients together except the flour and butter. Heat to a low boil and boil for 5 minutes. Mix the MELTED butter and flour together in a separate bowl then mix into the corn mixture. Return mixture to a low boil and boil for a few more minutes until desired thickness.

Rachel Rowell said...

1.5 cups cream :)