I grew up in the town of Newport Beach, California not far from the actor John Wayne. His kids were just ahead of me in high school. I can still remember how tall he was (6’4″) and his deep burly voice. He lived on a small private island, on the waterfront, in a massive house with three giant palm trees. He was always chatty if you saw him out and about. Mostly people left him alone. He was known to frequent Gulliver’s Restaurant, and it wouldn’t surprise me if he had part ownership. They were famous for their creamed corn recipe among other hardy dishes. Years ago my friend who worked there gave it to me. It makes a great side dish for the holidays, rich and a little on the sweet side.
Secret: Back in the day it was made with good old MSG!
2 packages plain frozen whole corn
1 cup heavy cream
1 cup whole milk
1 teaspoon salt
6 teaspoons granulated sugar
pinch of ground black pepper
2 tablespoons salted butter, room temperature
2 tablespoons all-purpose flour
1. Combine all ingredients except flour and butter in a sauce pan. Bring to a boil then simmer for 5 minutes.
2. Blend butter and flour together with the back of a fork. Then add to corn mixture. Mix well for about 2 minutes and remove from heat and serve.