Reviewed: Jan. 6, 2013

Thought this was fantastic & I'm usually not a huge fan of cream corn. It was a bit salty, but I think that was due to the boullion cube we used. Otherwise, this one is going into high rotation.

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Reviewer:

polarbaby

Reviewed: Mar. 15, 2012

Like other reviewers I changed the measurements a little. I used 6 tablespoons of butter, 4 oz cream cheese, 12 oz frozen corn, and a little less than 1/2 cup light cream. I also used cheddar cheese instead of mozzarella. It was delicious! However, it was way too buttery, next time I will cut the butter to 2 or 4 tablespoons.

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Reviewer:

lane

Reviewed: Dec. 16, 2011

holy cow this was incredible, i added 1/2 lb of chopped up bacon because bacon makes everything better...really good stuff.

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Reviewer:

Printerdude

Reviewed: Nov. 27, 2011

Recipe is perfect as is! Got so many compliments on this dish!

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Reviewer:

Josie A

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Killeen, Texas, USA

Reviewed: May 17, 2011

My husband loved this! I used 2 16oz pkg of frozen corn, 1 tub plus 3 TB whipped cream cheese and left the cream (well, I subbed 1/2 and 1/2) at the original 1/2 cup. I threw in about a cup of mozzerella with the corn and also topped with about 1/2 cup. Subbed garlic salt for regular salt, and that's it! Was super tasty - and almost seemed like a corn dip! My kiddo and husband want this regularly!

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Reviewer:

christy3232

Cooking Level: Intermediate

Living In: Aubrey, Texas, USA

Reviewed: Jan. 15, 2011

Too runny.

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Reviewer:

NicoleLee8485

Reviewed: Jan. 4, 2011

This is INCREDIBLE!! I used a 16 oz bag of corn, but would use more next time. This is a great recipe and I will def be making this again

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10 users found this review helpful

Reviewer:

alana

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

Reviewed: Nov. 25, 2010

My family loved this. I didn't think it looked to good the first time I made it. After one taste....it is officially a Thanksgiving tradition. Never even one bite left.

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Reviewer:

stojud

Reviewed: Apr. 13, 2010

YUM!!! this was the first time i had made or eaten creamed corn. i cant wait to get home and eat the leftovers! hehe...i made just 2 minor changes. i did not have chicken boullion so i used a seasoning packet from some chicken flavored ramen noodles. i was worried that the recipe would turn out tasting like ramen, but it didnt at all! i also used 2 15oz cans of corn kernals so it wasnt so soupy. my husband was a little worried when i said that i was making creamed corn, but he really liked it too!

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