Hubby took me to my new favorite restaurant for my birthday – Fleming’s Prime Steakhouse. While they are a bit pricey, they are worth the price – not just for the food which is ALWAYS fantastic, but the service and attentiveness of the staff is something right out of the ’50s.
We had the Sunday prime rib that was their best ever.  Each prime rib comes with soup or salad, their famous Parmesan Sourdough bread with feta butter and sun dried tomato butter, a side for each person (despite the fact that it feeds 2-3) and your dessert.  We had their creamed corn for the first time along with their famous Fleming’s potatoes and I fell in love all over again!  It was also the first time I’d had their cheesecake and I’m still savoring each bite!!
There was an unruly (too loud and boisterous as well as just plain rude) table nearby that we were relieved to see leave, but what really surprised us was the manager.  He stopped by to apologize for their interrupting my birthday celebration and he presented us with a $25 gift card towards our next visit – pure class, a manager who is really on the ball and wants to make everyone happy.
2 tablespoons butter
1/2 cup chopped onion
1 tablespoon flour
2 1/2 cups half-and-half
2 cans white shoepeg corn, well drained
2 tablespoons **Anaheim chilies, diced smal
sea salt, season to taste
cayenne pepper, season to taste
1 tablespoon sugar
2/3 cup Parmesan cheese, grated
1/4 lb Gruyere cheese, shaved pieces for top

  • In a large skillet or saucepan, heat butter until melted. 
  • Add onions and saute over high heat until soft, about 2 to 3 minutes.
  • Stir in flour and cook, stirring for 1 minute, then gradually whisk in half-and-half. Heat to boiling over medium high heat, whisking often, until thickened.
  • Stir in well-drained corn and chiles and bring back to boiling. 
  • Stir in seasoned salt, cayenne pepper, sugar and 1/3 cup Parmesan cheese.
  • Transfer to a shallow 1 1/2-quart baking dish. 
  • Sprinkle with remaining 1/3 cup Parmesan cheese and top with Gruyere cheese pieces.
  • Bake in a preheated 350-degree oven 10 to 15 minutes, to melt cheese and until top is golden (can put under broiler broiler a minute or so to get golden). 
  • Garnish with jalapeno chile slices.

NOTE: Corn mixture can also be spooned into 4 to 6 individual ramekins, each topped with some of cheeses and baked 5 to 10 minutes.

**Jalapenos work well too.