Steve's Creamed Corn

• 16 ears fresh corn
• 4 Tbs butter
• 2 Tbs flour
• 2 cups evaporated milk
• 1 cup heavy whipping cream
• 4 Tbs sugar
• ½ tsp onion powder
• ½ tsp white pepper
• salt

With a large knife, cut kernels from corn ears, making straight vertical cuts close to the cob.

Start with four vertical cuts making a square cross-section.

Then make four more vertical cuts down the corners of the square making an octagonal cross-section.

Melt butter in a large sauté pan. Place kernels in pan, and sauté over very high heat until kernels start to caramelize and turn golden brown. Add flour to the corn and cook for an additional 3 minutes.

Slowly add evaporated milk a little at a time, stirring with a rubber spatula each time the milk is added until no lumps remain. As sauce begins to thicken immediately add more milk so that it does not become too thick. After all the milk has been added, add heavy cream gradually while stirring until entire mixture is smooth. Add sugar and spices to taste. Serves 24 people.