Source: Chris Vogeli, Executive Chef, III Forks, Dallas, Texas

10 ears fresh corn, shucked, cooked and off cob
1 cup heavy cream
1 cup milk
2 tablespoons granulated sugar
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon Accent seasoning
1/2 teaspoon granulated garlic
1/2 teaspoon fresh thyme
4 ounces unsalted butter
2 tablespoons flour

In a large saucepan, combine the first 10 ingredients. Slowly bring it to a boil. Reduce to a simmer. Allow to simmer for three minutes.

In a separate pan, melt the butter until it begins to pop, then stir the flour into the butter. Add the butter and flour mixture to the simmering corn. Stirring occasionally, allow to simmer for three more minutes. Keep warm until served.