Very good. Thanks.

Great recipe! I love corn and creamed anything. This was very quick and easy to make. I omitted the sugar because I used extra sweet corn.

Great recipe. I did add a small amount of finely minced onion and garlic to the pan and lightly sauteed before adding the other ingredients. I also went a little lighter on the cream and a little heavier on the milk as well as a little lighter on the cheese. Very good.

I made this last night, exactly as written but using (2) 16oz bags of corn. EVERYONE loved it, including a very picky 17 year old who doesn't like creamed corn. I have to admit that in the past I've always just opened a can of creamed corn and heated it but I will never open another can of creamed corn again. This was wonderful, it took a little while longer than I thought it would to thicken, but we all loved it and I'm sure I will be asked to make this often. Thanks for the great recipe!

Cream corn like no other REALLY describes this dish well. It had such a unique flavor that I wasn't used to tasting with corn. I made a roux instead of adding the milk and flour later, and it was excellent! I will be making this side dish alot.

What a great, easy recipe. I've cooked this recipe for months and months and months and never reviewed it. It's time. Great...easy...fabulous. Thank you. Often times a simple recipe tastes...well...uh..simple. This corn recipe is rich and everybody loves it.

YUM! I usually am not a creamed corn person, but this is amazing. I used buttermilk instead of heavy cream because it was all I had on hand. I used a little less milk and a little more flour to thicken it up. YUMMMMMMM! I can't wait to try this out on my fam for thanksgiving.

Wow. Made this for Thanksgiving and my dad told me it is now my responsibility to see that it is on the table every year now.

love it

I have made this recipe before (I have a version of my own). It can't be beat as far as comfort food goes. It is rich and creamy and I have yet to serve this to anyone who didn't love love love it. I however take time to do one more step, mostly for presentation purposes. After it's done on the stove, I heat the oven to 350 degrees F. and spray a 9x13 pyrex dish with pam. I then pour the corn mixture into the pyrex dish and sprinkle it with shredded parmesean so that it can brown on top. It makes it pretty. I let it sit in the oven for about 25 minutes to brown. Great recipe thanks!!

Don't know what all the fuss is aobut this?? It was very bland and didn't thicken up as nicely as I would have liked. My husband and son each had one spoonful, and said they wouldn't have any more. I threw most of it away.

This Cream Corn is amazing! Fast and easy to make and the taste is extraordinary! I will never get store bought from the can again.

Very good but terribly rich and fattening... only make if it is a special splurge

Too rich for corn.

Awesome!I made it for Thanksgiving and everyone LOVED it. Never again will we be eating creamed corn in the can. =0

I've been making a creamed corn recipe that I learned from my father. I always thought it was tops until this one. This was by far the best recipe I've ever had for creamed corn. Everyone loved it!

This was simply awesome...I've been ruined for canned cream corn forever! And so customizable too!