Reviewed: jun. 23, 2009

Mmmmmmmm...delicious! I made it pretty much as labeled, except I used heavy cream, instead of whipped, because that's what I had in the house. Hope to make it for the next big holiday to amaze my family and friends :)

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migsy

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Reviewed: apr. 24, 2009

This was to die for!!! Had this for Easter dinner with ham, scalloped potatoes, and brussel sprouts. Everyone RAVED over this dish. Only thing I did differently was add McCormick's Parmesan Herb seasoning blend to the mixture (as I noticed that other reviews said that the original had parmesan sprinkled over the top). Truly amazing!

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BOXERMOM

Cooking Level: Expert

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Reviewed: apr. 14, 2009

These are always requested. We love this recipe. Thanks for sharing it!

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Maria

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Reviewed: mar. 24, 2009

This was good. I wouldn't say it's the best from this site based on others I've had but it CERTAINLY is BETTER than the canned stuff. I still prefer "Cream Corn Like No Other" from this site over this or some of the others made in the slow cooker. I will say that it was fast to prepare and very easy. I didn't use the Parmesan cheese like other reviewers suggested, maybe I'd give it a try that way sometime.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: mar. 18, 2009

Meh...this was ok. I still prefer the canned stuff. The only change I made was to use 10% cream because that's what I had and I used my immersion blender to give it a buzz and break down some of the corn kernals. In the end, the corn was ok - but very sweet. I would suggest leaving out the sugar...or at least reducing it by half.

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kelcampbell

Cooking Level: Expert

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: mar. 11, 2009

Not sure if I did something wrong here but basically followed the recipe (except tried to cut the portions down a bit) and it came out liquidy and bland. Not enough bite/saltiness/sweetness for me.

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Sarah

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Reviewed: feb. 26, 2009

This was an excellent cream corn but I felt it needed something more so I added a couple tablespoons of Parmesan and it made it really rich and delicious!

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Julie

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Manhattan, New York, USA

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Reviewed: feb. 24, 2009

Gulliver's still exists!! There is one very close to the John Wayne Airport in Orange County & there may still be one in Marina Del Rey. If you want thicker corn, mix a little cornstartch with cold water, then add to corn. This is a staple on our Thanksgiving table.

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MomLid

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Corona, California, USA

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Reviewed: feb. 9, 2009

very good WITHOUT MSG. didn't change it at all - the only thing is that i go in with a masher at the very end to break up the kernels a bit. word of advice - do not try to do this without thawing completely! has been a hit at every holiday dinner for years now. thanks!

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mrs.kim

Cooking Level: Intermediate

Living In: San Pedro, California, USA

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Reviewed: jan. 26, 2009

LOVE this recipe. Warning to others, I was a little heavy on the cayenne and everyone noticed. I would make it just as it is next time. Thanks!

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IBTOUGH

Cooking Level: Expert

Living In: Corona, California, USA

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Reviewed: jan. 20, 2009

Only 4 stars but it may have been my fault that it's not a 5. I didn't have any MSG but otherwise followed the directions. The corn didn't become soft, it was still very firm corn. I cooked and cooked it but it still didn't become that creamy texture I was expecting. I did add about 2 extra tablespoons of butter at the end to kind of give it some flavor. I'll try it again using the MSG and maybe a fresh package of frozen corn (mine was kinda old in the freezer).

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Cindy Shivers

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: jan. 20, 2009

My mom and I have been making this dish for years, and it's very popular at family gatherings. We do not use the MSG but keep everything else pretty close. I usually add a can of diced, roasted chiles to mine for a different twist. It's a very good recipe.

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wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: jan. 18, 2009

Fantastic! I doubled the recipe and made this for a large Thanksgiving crowd and again for a Holiday party. I omitted the MSG, used evaporated milk instead of regular, and used about 25% less corn than suggested. Yummy!

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ShannaB

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Reviewed: jan. 16, 2009

Delicious take on traditional southern creamed corn-- though I couldn't help but deviate from the recipe and add a bit of green onion for extra flavor.

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rollingmayo

Cooking Level: Intermediate

Home Town: Valley, Alabama, USA

Living In: Madison, Alabama, USA

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Reviewed: jan. 2, 2009

I had this dish @ a Holiday Progressive Dinner, where you went from house to house, eating food @ people's houses. The catch: The food that was served was not made by the host family (ladies in the church drew a name of a HOST HOUSE & COURSE, then dropped it off at the house before the party started). Therefore, all the hostess could tell me about this dish was that it had CORN & WHIPPING CREAM. So when I got home that night, I looked it up here & found this recipe. I made it for my ENTIRE family of 22 on Christmas day, served alongside already prepared Ham, Turkey, mashed potatoes & stuffing. No one knew what was homemade & what was restaurant-bought! It was so good ... and so easy to make! My mom is recovering from complications involved with her cancer, so this was the first year that my dad & I were put to work in the kitchen (hince, the prepared turkey, ham, etc). It was fun introductin a new dish & starting a new tradition for us ... and it being so easy for me was the best part. I felt like a GROWN-UP (I turn 30 this year) cooking Christmas dinner for the first time. It was a success! This recipe is DELICIOUS ... and will be used for more than just HOLIDAYS!

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PreschoolMommy

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Reviewed: dec. 27, 2008

I made this on Chistmas day and it was a huge hit! I will definately make this again

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Libitina72

Cooking Level: Beginning

Living In: Yonkers, New York, USA

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Reviewed: dec. 6, 2008

Super easy and delicious. I made half the recipe exactly as written using cayenne pepper and no MSG. Just before serving I added shredded parmesan cheese.

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Coot226

Home Town: Minneapolis, Minnesota, USA

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Reviewed: dec. 5, 2008

I made this for Thanksgiving dinner. It was fast, easy and delicious! I cut the recipe in half and used half and half rather than milk and whipping cream. I did not use MSG, just aprox 1/8 t ceyenne pepper. DELICIOUS!! My picky husband loved it. Finaly a nice holiday vegetable that he will eat! Thanks Debby!

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heybejay

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Grand Prairie, Texas, USA

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Reviewed: dec. 1, 2008

This was fantastic! I couldn't find MSG so I used Johnny's poultry seasoning instead (it contains MSG). I had to add twice as much flour to thicken it up. I then transferred it to a baking dish, sprinkled w/ parmesan cheese and baked at 375 until cheese was melted. It was delicious and there were no leftovers!Thank you for a great recipe.

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