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5 1/2 cups water
2 1/4 teaspoons salt
3/4 teaspoon dried thyme
2 cups fresh (cut from about 3 ears) or frozen corn kernels
1 1/3 cups coarse or medium cornmeal
2 tablespoons butter
2 tablespoons cooking oil
1 1/2 pounds flank steak
1/4 teaspoon fresh-ground black pepper
2 cloves garlic, minced
1 cup dry white wine
1/2 cup brandy or bourbon
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