Creamed Corn

So, I know you're thinking, "Creamed Corn...seriously? That stuff from a can?" Well, think again, because once you've tried this version of creamed corn, you'll never think of it in the same way again. 
Pair this dish with couscous and your favorite grilled meat.

2 tablespoons butter
2 tablespoons flour
1 cup heavy whipping cream
1 cup milk
3 tablespoons sugar
3/4 teaspoon salt
32 oz. tender white frozen corn (do not use shoe peg corn)

1 cup uncooked cous cous
1 tablespoon butter
1 teaspoon salt

For the creamed corn, start by melting butter over medium heat. Add flour and cook for 1 minute. Slowly stir in heavy cream, milk, sugar and salt. Cook over medium heat until bubbly. Add corn and stir until well combined. Continue stirring occasionally, until corn is completely heated through. 

Meanwhile cook the couscous. Add 1 cup of water, 1 tablespoon of butter and 1 teaspoon of salt to a sauce pan. Bring water to a boil. Add 1 cup couscous. Stir until combined with water. Cover pan and remove from heat. Let sit for 5 minutes.

Serve together with favorite barbequed/grilled meat. We love to use pork tenderloin or tri-tip with a teriyaki or Santa Maria marinade.