This is very good, but cream-style corn should have some creamy corn in it, not just corn kernels with cream. Southern homemade cream-style corn is made by slicing the kernels of a corn cob then sliding the knife blade down the cob, scraping off what's left of the corn kernels. This makes a creamier dish without the use of cream (my grandparents in Kentucky make this every year and freeze it for the winter). I used the immersion blender on this corn for a couple of pulses and that helped immensely for those of us who don't like large kernels in our cream-style corn.
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