Reviewed: Jul. 2, 2009

This was great. I also used 1/2 & 1/2 but the other ingredients stayed the same.

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Reviewed: Jun. 28, 2009

This recipe is a real "keeper". Thank you, Diana for this wonderful recipe. I did leave out the parmesan cheese, though, and reduced the amount of milk since we prefer the creamed corn to be on the thicker side.

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cakesncakes

Cooking Level: Intermediate

Living In: Grove City, Pennsylvania, USA

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Reviewed: Jun. 24, 2009

Not like the Southern Creamed Corn I am used to. Ok in a pinch but the real thing is so much better.

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weesie0202

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Reviewed: Jun. 23, 2009

Absolutely delicious!! I did not use parmesan cheese because I did not have any. Sublime x 10!!

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ALASKA GIRL

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Juneau, Alaska, USA

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Reviewed: Jun. 21, 2009

I thought this was good but wasn't a hit with the kids or husband.

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Jackie

Cooking Level: Intermediate

Home Town: Smyrna, Tennessee, USA

Living In: Beechgrove, Tennessee, USA

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Reviewed: Jun. 21, 2009

OK. So let me say, I have always hated creamed corn, but this is wonderful! I made this for Thanksgiving last year for the first time and all of the guests raved about this recipe. Other times I have used fat free milk with cornstarch and cut out the flour which I find sometimes gives a floury texture. Mix the cornstarch in the cold milk to ensure no clumps. Came out just as good as the original recipe and was a little healthier. Do make sure to use fresh Parmesan. The canned grated stuff wont melt into a creamy sauce. This was great!

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QUICKER

Cooking Level: Expert

Home Town: East Northport, New York, USA

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Reviewed: Jun. 18, 2009

This is so tasty, I could make a meal out of it! I used fat free half and half, splenda, and margarine to cut down on the calories. I was skeptical about adding the parmesan cheese, but I'm glad I did. It wasn't overpowering at all. Yum!

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Jen

Cooking Level: Intermediate

Living In: Long Valley, New Jersey, USA

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Reviewed: Jun. 14, 2009

Very good. I didn't have heavy cream handy, so I used half-&-half with no problem. I forgot to let the corn thaw before cooking, and I don't know if that had anything to do with this, but the corn came out just a little too firm still (compared to the creamed corns I remember). I might let it cook with the lid on a little longer next time to soften it just a tad.

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beth

Cooking Level: Intermediate

Home Town: Tonganoxie, Kansas, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jun. 11, 2009

Great Creamed Corn! Tastes like Rudy's (The Worst BBQ in Texas) My 7 year old said that it "was the best dinner EVER" I may tweek it a little bit, & try to lower the fat/calories.

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AmieLynn

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Reviewed: Jun. 10, 2009

Wow! The trick here is to not eat the whole pot when it's done. I thought "how different can it really be?" But it had such great reviews, so I tried it and it is AWESOME!! The only thing I changed was to use canned corn kernels - that's all I had - and I put in 3 cans of them. I wasn't sure about the parmesan, but it added to it so much that I added just a little extra. A real keeper! Thanks for a great recipe!

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BEARLVR325

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

Living In: Asheville, North Carolina, USA

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Reviewed: Jun. 6, 2009

best cream corn ever. very easy to make. it tastes just like rudy's cream corn. now i don't have to go to rudy's just for the cream corn.

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ctran

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Reviewed: Jun. 5, 2009

perfect all round -- easy to make; i will not but creamed corn in the can again!

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aminarose

Cooking Level: Expert

Home Town: Bronx, New York, USA

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Reviewed: Jun. 5, 2009

Fantastic! I used fresh corn. I had 5 smallish ears on hand which only gave me enough to halve the recipe (weighed about 12 ounces once cut from the cobs). I will definitely be using this recipe again. Thanks!

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Donna P.

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Reviewed: Jun. 1, 2009

yummy yum yum!! didnt change a thing and we loved it!

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valerie160

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Ashburn, Virginia, USA

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Reviewed: Jun. 1, 2009

One word---FABULOUS

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mkrek

Cooking Level: Intermediate

Living In: Hamilton, Ohio, USA

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Reviewed: May 18, 2009

this was so awesome, I left the parmesan cheese out, trying to lessen the calories/fat a little. but it was sooo delicious!!!

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tara

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Reviewed: May 6, 2009

The absolute best creamed corn on the planet! My family beams when they smell it cooking!

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Alina H.

Cooking Level: Expert

Living In: Leesburg, Virginia, USA

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Reviewed: Apr. 30, 2009

This was a little time consuming but so worth it. My 4 kids are still raving about how good this was days later and wanting to know when I will make it again.

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4hyprkidsmom

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Reviewed: Apr. 26, 2009

Bf liked it, although he said that the parmesan cheese threw him and didn't fit with the corn. I tried it, but I've never liked it so I'm not a fair assessment of the taste of this recipe. It didn't make me change my mind. Bf liked it, so his viewpoint is what counts. He ate it all in one sitting, and I made a half recipe, which is supposed to serve 4! Just no parmesan chese for him, I guess. Thanks for the recipe.

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