Gulliver's Cream Corn

SUBMITTED BY: Debby Farmer

"I have been told that this is the recipe from a (now defunct) restaurant chain the the San Francisco Bay Area. This creamed corn is in a thick and sweet sauce. This isn't a low-fat side-dish for calorie counters, but once in a while -- live it up! Very tasty with a holiday prime rib or turkey dinner. The recipe does call for M.S.G. (Accent) which I have never used. Frankly, it's delicious and very easy to make, even without the M.S.G."

PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 (20 ounce) packages frozen corn kernels, thawed
1 cup whipping cream
1 cup milk
1 teaspoon salt
1/4 teaspoon monosodium glutamate (MSG, or Accent flavor enhancer)
2 tablespoons sugar
white or cayenne pepper
2 tablespoons flour
2 tablespoons butter, melted

READ REVIEWS (39)

DIRECTIONS

Place corn kernels, whipping cream, milk, salt, flavor enhancer, sugar, and white or cayenne pepper in a large stockpot. Bring to a slow, low boil beginning on medium heat, stirring frequently. Simmer for 5 minutes on low heat.
Melt butter in the microwave, or in a small saucepan on low heat. Whisk in flour until smooth. Stir into the corn until well blended. Enjoy!

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 22, 2006 by CookKR

Equess3n's friend got the "Hand out Recipe" that leaves out the secret ingredient. Change the milk to evaporated milk and eliminate the sugar and you've got the Gulliver's cream corn that all Californian's came to love!

10 users found this review helpful

Reviewed on Oct. 31, 2006 by Kimberly Jayne

My family has been making this for the holidays since the early 70's when we use to eat at Gullivers in Southern California. In fact, I am required to bring it to every holiday meal or I dont think I would be let in the door! The original recipe includes parmesan cheese doted with butter sprinkled on top and then is browned under the broiler for a few mins. Definately an only once or twice a year treat!!

6 users found this review helpful

Reviewed on Nov. 9, 2004 by angela

I was surprised by how well this turns out. A nice, homey creamed corn with a little bit of pizazz. I prefer it with cayenne pepper- a nice kick. I did make a few changes: I added some nutmeg to warm it up. I'd never use MSG- some people are allergic, and a good cook knows how to create enough flavor without it! Finally, I substituted milk for the whipping cream and light butter for the butter, and it was just fine, if not quite as yummy as with richer ingredients.

6 users found this review helpful

MORE MEMBER REVIEWS