This was a staple recipe at all of the Lawry’s restaurants, from the first day of their operation.
Serves 4 to 6
1½ tbsp. unsalted butter
1½ tbsp. all-purpose flour
½ tsp. sea salt
1½ cups heavy cream, at room temperature
2 tbsp. granulated sugar
2 cups whole-kernel corn, canned, fresh, or frozen
1. Melt the butter in a heavy saucepan over medium heat. Add the flour and salt, stirring to blend. Slowly add the heavy cream, stirring constantly until thickened. Add the sugar and corn and heat through.