"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 lb. whole frozen corn 12 oz. whipping cream 1.5 T. clear butter 1.5 T. flour 1/2 tsp. salt 2 T. sugar 1/2 tsp. Accent 3 T. Parmasan cheese
Cook the corn until almost done. Make a paste with butter and flour. Add cream to thicken. Simmer 5 minutes and season. Return corn to cream and bring to boil over low heat. Stir in parmasan cheese. Heat. Serve.
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