Reviewed: Nov. 8, 2009

Gulliver's is still open in Irvine, CA (Southern Cali). They give you the real recipe on their website http://www.gulliversrestaurant.com/cuisine.html FYI - Don't leave out the sugar!!! AND Don't add MSG!!! This is my favorite food in the whole world!!! Another FYI - the butter and flour part is much better when done on the stovetop - it is called a "roux".

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Moncada Mama

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Reviewed: Nov. 4, 2009

What a great side dish! I used 2% milk instead of cream, and I thought it tasted very rich. I can't wait to break this out at Christmas :)

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thebusylittlebaker

Home Town: Wheeling, West Virginia, USA

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Reviewed: Oct. 8, 2009

Holy cream corn Batman! What an incredible recipe this is! And it's only about 100 calories. Per bite :)

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thebizrock

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Reviewed: Aug. 17, 2009

Amazing recipe. We followed it to a tee and it was outstanding. We used fresh milk and cream from the dairy and it was more like a main dish or dessert. To call it a "side dish" was an insult. People should follow the recipe before rating it, when you change it, add other ingredients and measurements, it is not the same recipe! I never add MSG and it is fabulous!

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Moe

Cooking Level: Intermediate

Home Town: Santa Fe, New Mexico, USA

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Jul. 15, 2009

I used to love creamed corn as a little girl. There was one brand that made it (yes, canned) that was so good. And then they changed their recipe and now it's nasty. So, I've been on a quest of sorts to come up with something I love. I halved this recipe. We have two adults and three children in our family. You can't find 20 oz bags of corn around here, only 16, and that is enough to feed our family, and I didn't want leftovers in case we didn't like it. I used one can of evaporated milk instead of whipping cream and milk. I didn't use any MSG, sugar, or flour. I used both white and cayenne peppers, and added a little nutmeg, and some parmesan cheese. It was okay. Three out of five in our family hated it, one loved it, and I thought it was not bad but not great either. I probably won't be making this one again.

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Jayme

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

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Reviewed: Jul. 11, 2009

Yum Yum. I use a potatoe masher to squash some of the corn for that creamed corn effect. Also I add just a bit more seasonings. So good!

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Karin V

Cooking Level: Intermediate

Home Town: Daytona Beach, Florida, USA

Living In: Decatur, Texas, USA

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Reviewed: Jun. 22, 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. 12, 2009

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

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Maria

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Reviewed: Mar. 23, 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: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Mar. 10, 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. 24, 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. 23, 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. 6, 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. 25, 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. 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. 18, 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. 17, 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 in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jan. 15, 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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