Reviewed: Aug. 3, 2008

This was a little thick but tasted great until I added the parmesan cheese.

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Ellen Pfeiffer

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Reviewed: Jul. 18, 2008

Very good. Thanks.

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Jennifer B.

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jul. 13, 2008

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.

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sweetnsalty

Cooking Level: Expert

Home Town: Riverdale, Georgia, USA

Living In: Monroe, Georgia, USA

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Reviewed: Jul. 10, 2008

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.

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Juliet M.

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Reviewed: Jul. 10, 2008

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!

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SaraJ

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: Wixom, Michigan, USA

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Reviewed: Jul. 4, 2008

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.

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Ashleigh

Cooking Level: Intermediate

Home Town: Martinsburg, West Virginia, USA

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Reviewed: Jun. 20, 2008

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.

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Dana

Cooking Level: Expert

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Reviewed: Jun. 15, 2008

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.

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MANDA33079

Cooking Level: Expert

Home Town: Scotia, New York, USA

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Reviewed: Jun. 7, 2008

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.

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jennwhitehead

Cooking Level: Intermediate

Living In: Lubbock, Texas, USA

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Reviewed: May 29, 2008

love it

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Frances

Cooking Level: Beginning

Home Town: Fresh Meadows, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: May 24, 2008

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!!

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CSavaso

Cooking Level: Expert

Home Town: Granada Hills, California, USA

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Reviewed: May 15, 2008

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.

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Lynnje

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Reviewed: May 9, 2008

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.

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Courtney H.

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Reviewed: May 9, 2008

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

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MotherAndDaughter

Cooking Level: Expert

Home Town: Oakhurst, California, USA

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Reviewed: May 5, 2008

Too rich for corn.

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SHELLEY95

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Reviewed: May 1, 2008

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

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Gianina1978

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Apr. 30, 2008

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!

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Tara

Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA

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Reviewed: Apr. 27, 2008

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

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Art

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Reviewed: Apr. 26, 2008

We love this corn. I don't like it sweet so I don't add the sugar, but it's great

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TUCKER

Living In: Calgary, Alberta, Canada

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Reviewed: Apr. 22, 2008

I have had so many complimants to this recipe. I made some changes with the way I prepare it. I add extra sugar and do not use any parmesan. I tried it with the parmesan the first time and my family did not like it.

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