Lawry's Inspired Creamed Corn

If you have ever eaten at Lawry's, you know the prime rib gets all the attention, but don't sleep on the creamed corn. It is rich, slightly sweet, and ridiculously easy to make.

This is one of those restaurant recipes that almost seems too simple when you look at the ingredient list. Six ingredients and one saucepan—that's my kind of side dish. This would be great with prime rib, steak, roasted chicken, or as an easy side for Thanksgiving or Christmas dinner.

Annotated Cooking Notes: The key here is adding the whipping cream slowly. You are basically making a simple roux with the butter and flour, so pour the cream in gradually and keep stirring so you don't end up with lumps.

Fresh, frozen, or canned corn will all work. I would probably use frozen corn because it's easy and still has a nice bite. If you use canned corn, make sure you drain it really well before adding it to the cream mixture.

Ingredients

1½ tablespoons butter

1½ tablespoons flour

½ teaspoon salt

1½ cups whipping cream

2 tablespoons sugar

3 cups fresh, frozen, or canned whole kernel corn

Directions

1. Melt the butter in a heavy saucepan over medium heat.

2. Add the flour and salt and stir until everything is blended together.

3. Slowly add the whipping cream, stirring constantly. Continue cooking and stirring until the mixture thickens.

4. Add the sugar and corn.

5. Continue cooking over medium-low heat until the corn is heated through and everything is creamy and well combined.

Serve warm.

That's it. Six ingredients, one pan, and probably one of the easiest restaurant side dishes you can recreate at home.