The Secret of the Creamed Corn

DEAR SOS: There are few dishes as scrumptious as Lawry’s Creamed Corn. I am hoping that the restaurant will divulge its divine recipe, and I appreciate your assistance in obtaining it.

DARLENE KUMMER FEIG

Encino

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DEAR DARLENE: You sound corny enough. But here’s the recipe from Lawry’s The Prime Rib in Beverly Hills. Thanks for writing.

Creamed Corn

Active Work and Total Preparation Time: 20 minutes

1 1/2 tablespoons butter

1 1/2 tablespoons flour

1/2 teaspoon salt

1 1/2 cups whipping cream

2 tablespoons sugar

3 cups fresh, frozen or canned whole kernel corn

Melt the butter in a heavy saucepan over medium heat. Add the flour and salt, stirring to blend. Slowly add the whipping cream, stirring constantly until thickened, 2 to 3 minutes. Add the sugar and corn and cook until heated through, 2 to 3 minutes.

Variation: To make this an au gratin dish, place the corn mixture in a 9-or 10-inch shallow casserole, sprinkle with 1/4 cup grated Parmesan cheese and brown under broiler the 3 to 4 minutes.

4 servings. Each serving: 327 calories; 619 mg sodium; 73 mg cholesterol; 22 grams fat; 13 grams saturated fat; 33 grams carbohydrates; 4 grams protein; 2.54 grams fiber.