Best Side Dish for Thanksgiving – III Forks “off the Cob” Cream Corn

  • Christopher Ohlig
  • 07/14/21
 
 
 
Every year for Thanksgiving, I make one of my favorite dishes. It's probably not super healthy, but its dang good. The recipe comes directly from Chris Vogeli, Executive Chef,  III Forks – Dallas, TX
 
You see, this restaurant is known for their steak but this is what they should be known for. It only takes 5 minutes to make, but your guests and family will remember it for a lifetime.
 
  • 10 ears fresh corn, shucked, cooked, and off the cob

  • 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 simmering 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 occasionally, allow simmering for three more minutes. Keep warm until served.

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