- 1/2 cup diced green bell peppers
- 1/2 cup butter, divided
- 3 cups corn kernels
- 1 cup sugar
- 1 cup whole milk
- 1 tablespoon salt
- 1 tablespoon white pepper
- 1/4 cup all-purpose flour
In a medium saute pan, saute peppers in 1/4 cup butter. Add corn, sugar, milk, salt, and pepper and bring to a boil. Meanwhile, in a small saucepan, make a roux with the remaining 1/4 cup butter and the flour by cooking it over low heat for a couple minutes until a pale yellow color. Add roux to corn mixture. Cook until thickened and then serve.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Michael Booth, Big Fella's, Indianapolis, IN