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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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Apr. 16, 2009

BEST. EVER.

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Krystina

Cooking Level: Intermediate

Home Town: Yakima, Washington, USA

Living In: Union Gap, Washington, USA

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Reviewed: Apr. 13, 2009

This was excellent! Everyone loved it! I used a little less milk than the recipe called for. Just eyeball it!!!!! Thanks!

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shanon

Cooking Level: Intermediate

Home Town: Cynthiana, Kentucky, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Apr. 12, 2009

Great and very easy, would make again. I thought it was missing something maybe garlic. The family loved it.

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DACOFFMAN

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Reviewed: Apr. 12, 2009

This was very easy and Mmmm Mmmm good! My husband and son love it. The only change I made was I added crumbled bacon which gives it great flavor.

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Dee

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Reviewed: Apr. 11, 2009

Incredible cream corn - i was looking for a recipe that did not require cream cheese (I am not a fan) and this was it. Its a little work to constantly stir/whish the mixture as its cooking - but well worth it.

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Laura S

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Reviewed: Apr. 9, 2009

This was sooo good and easy. My only complaint is that there were no left overs!!

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moody2

Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 3, 2009

This dish looked great and tasted great. I would make again but prefer corn and butter.

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Rocky

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Reviewed: Mar. 19, 2009

Excellent! The only thing that I did differently was not add water.

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jen lynne

Cooking Level: Intermediate

Home Town: Natrona Heights, Pennsylvania, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Mar. 8, 2009

This is the BEST creamed corn ever! With the leftovers, I thinned it out and made corn chowder soup.

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Krista

Cooking Level: Intermediate

Home Town: Amsterdam, Noord-Holland, Netherlands

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Reviewed: Mar. 4, 2009

It was really runny so I had to add extra flour. My family said it was too rich. It was okay, but too rich to eat too much of it. I didn't have a full cup of sour cream so I added a little miracle whip and used mozzarella cheese instead of parm.

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