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Gulliver's Cream Corn

By: FoodieWife

"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."

Rate/Review | Read Reviews (98)

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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

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!