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We made this dish with white sweet corn, but yellow or bicolor corn would be delicious as well.

Martha Stewart Living, August 2004

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Servings:
4
Yield:
Makes 5 cups
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Ingredients

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Directions

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  • Stir together flour, sugar, salt, ginger, and white pepper in a small bowl.

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  • Melt butter in a large saucepan over medium heat; add onion, and cook, stirring occasionally, until tender, 4 to 5 minutes (do not brown). Add corn; cook, stirring, until just tender, about 2 minutes. Sprinkle with flour mixture, tossing to coat; cook 1 minute. Add cream; cook, stirring, until corn is tender and mixture is thickened, about 3 minutes.

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