Reviewed: Oct. 19, 2009

Loved it! I used 2 15oz cans of Corn as that is what I had on hand. I used half n half in place of the heavy cream and it was perfect. Thanks.

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bluerosepetal

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Reviewed: Oct. 18, 2009

Made a few adjustments: Less cream sauce, and pureed half of the corn in a blender along with 1/4 cup sauce, and seemed to turn out real nice. Thanks for the awesome recipe!

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Brian Kline

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Reviewed: Oct. 18, 2009

I love corn and this is one of the easiest recipes to do and it tasted amazing! Never thought I could make my own creamed corn but I did...I did add an extra tablespoon of sugar because the parmesan flavor was a tad bit too strong so I'd try to put less parmesan for next time, but overall two thumbs up ^^

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lovem4ngo

Cooking Level: Beginning

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Reviewed: Oct. 2, 2009

Beautiful! I made it Southern by replacing the butter with some rendered bacon fat! It makes it more unhealthy but positively delish!

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Chef_Katherine1

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Reviewed: Oct. 1, 2009

This is delicious! I used evaporated milk for flavor, and 2% milk to help reduce fat content, but let me tell you it was still awesome! My husband and my daughter couldn't get enough! My daughter gave me "strict instructions" that I was to make this for Thanksgiving dinner!

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wen-delicious

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Reviewed: Sep. 27, 2009

A fantastic creamed corn - everyone raved about it. I think the Parmesan cheese adds such a great flavor to it!

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MrsCabes

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Reviewed: Sep. 27, 2009

THE BEST! FAMILY FAVORITE! HAVE TO TRY IMMEDIATELY, DO NOT DELAY! LOVE IT!!!

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JAMIEJG

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Reviewed: Sep. 21, 2009

My husband is a relatively picky eater. He's the one asking to make this again. This recipe is quick and easy. The flavor is outstanding! Thank you for sharing your recipe with all of us.

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crburton808

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Reviewed: Sep. 21, 2009

Served at the Ronald McDonald House and it was hit!

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Benks

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2009

This was SOOOO good! I used fresh white sweet corn. My husband thought it was too sweet with 2 TBS of sugar, next time I will cut sugar in half.

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Stefanie

Cooking Level: Intermediate

Home Town: Borger, Texas, USA

Living In: Ripon, California, USA

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Reviewed: Sep. 16, 2009

I had never made creamed corn before, only had it out of the can. Man!! This was awesome! Will definitely keep this one!

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JP

Home Town: Phoenix, Arizona, USA

Living In: Glendale, Arizona, USA

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Reviewed: Sep. 14, 2009

SO yummy! This is one of the best recipes ever- it is super quick and easy, and it is good exactly as written. Definitely a keeper.

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Jenny S

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2009

This was very good. I give it only four stars because I did add a bit more salt and a lot more sugar. I was looking for a very sweet taste. It pleased almost the whole family. My daughter doesn't like the look of it even though I think she did like the very small bite I got her to try, she is still refusing to eat it. Will be making again!

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Diana

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Reviewed: Sep. 9, 2009

I was so happy to find this recipe for cream corn. I used it in my pate chinois and it totaly kid it up a couple of notches!!! Also, it is one of the rare times I followed a recipe to the "T" without reading the reviews before and it was perfect as is!

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TaniaRigs

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Sep. 4, 2009

This creamed corn was definitely a crowd pleaser. I followed the directions directly as stated and it was great. There are no leftovers but quite a few requests to make it again soon. Thanks.

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Ash_Lou

Cooking Level: Intermediate

Living In: Jackson, Mississippi, USA

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Reviewed: Aug. 30, 2009

Very good. Made it as is.

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kbwinson

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Reviewed: Aug. 30, 2009

This is defintely like no other in every sense of the phrase. This is certianly on par with the well known BBQ chain here in TX called Rudy's. In fact this demolishes theirs because it's made in the comfort of my own kitchen and isn't $2.00 per half pint.... Excellent.

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Brandon

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Reviewed: Aug. 26, 2009

First time making creamed corn and OMG! Why did I ever eat the stuff out of the can????? This was fantastic! I wanted to use fresh corn since it's in season but didn't have the time, I think that would make it even more phenomenal. Used half and half rather than heavy cream and 2% milk in place of whole, but other than that did everything the same. I was unsure of the cheese but I added it and it was perfect, it didn't overwhelm the dish but just added a little oomph to it.

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Aug. 25, 2009

Quick and easy just as advertised. Used fresh corn since now is the time for it here in Ohio and this had a great fresh corn flavor to it. Left out the Parmesan as we were using this in another recipe but would recommend it if this is to be a stand alone dish as there did seem to be something missing.

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TPFEISEL

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Lancaster, Ohio, USA

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Reviewed: Aug. 23, 2009

Reading that this was close to the cream corn from Rudy's BBQ in Texas very excited to try..however, only one at home that loves cream corn..when our cul-de-sac had a get together decided to finally try it. Wow! loved it and so did the neighbors even my other half..amazing..did add little more corn and cheese to thicken.

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Purpleladyl222

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Cream Corn Like No Other

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