|Not a good picture, but the corn was!|
Veganized in the obvious ways.
From Gulliver’s Restaurants, an old California-based chain
GULLIVER’S CREAMED CORN
8 ears corn, kernels cut from cobs and cobs scraped with back of knife
1 C whipping cream
2 tsp salt
1 tsp sugar
½ tsp Accent
2 tsp flour
Shredded Parmesan cheese
Preheat broiler. Place corn and pulp in saucepan with whipping cream, bring to a boil, reduce heat, and simmer for 5 minutes. Stir in salt, sugar, and Accent. Melt 2 tsp butter in a small saucepan, stir in flour, and cook to a smooth roux but do not brown. Stir roux into corn and cook until slightly thickened. Turn corn into an ovenproof dish, sprinkle with cheese, dot with butter, and brown under broiler.
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