Reviewed: Jun. 10, 2008

Made this with variations mentioned in orher reviews (omitted sugar, substituted evaporated milk for milk). Definitely a keeper! Next time I'll add some parmesan cheese as suggested by another reviewer!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ajcolbert

Cooking Level: Expert

Home Town: West Hollywood, California, USA

Living In: Northridge, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 7, 2008

Wow. Wonderful for special occasions. And I did not use the MSG either. My kids loved it! Thanks for sharing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

xbpierce

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 7, 2008

This turned out very good. I cut the recipe in half and used one can of evaporated milk, a pinch of nutmeg, 1 tsp white pepper, 1 tsp cayenne pepperand a half teaspoon of sugar. I also upped the salt to suit or tastes. We like spicy food and this had just the right heat to it. My 3 year old devoured a whole big bowl. I think I'll add this to my Thanksgiving table this year.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Meximama

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 1, 2008

Great recipe! Easy and delicious. I didn't use the MSG.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Karol

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 16, 2008

This corn was awesome! Served for a family dinner and my guests couldn't get enough. Followed the recipe exactly and it turned out so good!!! Wouldn't change a thing. Thanks so much for submitting. I never have eaten at Gullivers but can see why people would go there just for the corn!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KATRINADIANE

Cooking Level: Intermediate

Living In: Waterloo, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 22, 2008

Very good! Note to self: adding 2 oz cream cheese makes this perfect when scaled for 6 servings using 2 lb bag of corn.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

ValerieB333

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 3, 2008

Loved this alot! Excellent! Will make again!!!!!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JATON4

Cooking Level: Expert

Home Town: Rushmore, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 30, 2008

It was good, but a little bland. I just addes a little more cayenne pepper and some seasoned salt.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kim

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 21, 2008

So good! I used evaporated milk and whipping cream & omitted the sugar as suggested by one of the reviewers. I also made it ahead and re-heated it for 15-20 minutes before serving. It turned out really yummy. Just don't think about the calories!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MSPECKMA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2007

this was the favorite side at my christmas dinner. will make it again and again for sure.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

foodlover

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2007

I wanted to try something a little different as a vegetable for Christmas dinner. Although I find canned creamed corn yucky, this recipe appealed to me. It was simple and quick to put together as the turkey was resting. I used evaporated milk instead of regular milk and used a little cayenne and a little white pepper. I may increase the cayenne slightly the next time. As promised, it thickened up beautifully but didn't get gloppy as it sat on the table. This was well liked by everyone and something that I will enclude in special future dinners. Thanks so much.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 25, 2007

Yummy and easy addition to the meal. Was excellent following recipe (without MSG). I did make a roux first with the butter/flour. I also accidentally added too much cayenne and it was really good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Corrales Cooks

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 21, 2007

This went over great at Thanksgiving!! Yumm!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Holly

Cooking Level: Intermediate

Home Town: Fort Stewart, Georgia, USA

Living In: Wilson, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2007

This is the best cream corn I have ever eaten. My aunt made it for my cousin's wedding and I made it at Thanksgiving. Everyone loved it. I couldn't find MSG, but it didn't matter, it was wonderful.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

C.Miles

Cooking Level: Beginning

Home Town: Cumberland Gap, Tennessee, USA

Living In: Knoxville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 27, 2007

This one was a big disappointment! I made it because of the reviews, there was not anything special about it, very plain corn dish. Would not make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kehn

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2007

I used Evaporated milk over the regular milk No MSG I made it the day before Thanksgiving and the day of I took it out of the refrigerator an hour and a half before dinner. Let it sit out to come to room temperature. A half hour before dinner I added a parmesan cheese to the top with a thin layer of dried bread crumbs and a T. of butter and put it in the oven at 350 to heat back up. This was very good!! Everyone ate it and really enjoyed it. My brother in law who said he "hated" cream corn tried it. He said "I had not had this since I was a kid -- my tastes must have changed -- THIS IS SO GREAT!" His wife then told him "this is not the garbage out of the can -- and calling this 'cream corn' is an insult." This recipe is going in my bag of tricks!

Was this review helpful? [ YES ]
31 users found this review helpful

Reviewer:

Jennifer Zilla

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 1, 2007

This is the original recipe from Gulliver's Prime Rib in Irvine, CA. This is our favorite side dish at the restaurant, and we always request seconds!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

athenophany

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 10, 2007

Wow! This is awesome. It will now be a Thanksgiving regular, fattening as it is. I like my vegetables a little on the crisp side, so I made the sauce and let it thicken real good and then I steamed the corn for a couple of minutes then added it to the sauce. It was so good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MARYSUNSHINE1

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 26, 2007

Gulliver's and I go back to the 70's, when it was one of my husband's and my favorite restaurants. They served the creamed corn with prime rib, creamed spinach and Yorkshire pudding. Fabulous! I've been making the creamed corn from this recipe ever since. The original recipe called for 8 ears of corn, cut from the cob; 1 cup whipping cream; 2 tsp salt; 1 tsp sugar; 2 tsp butter, plus extra for topping; 2 tsp flour; and grated Parmesan cheese. (I omitted the MSG.) The directions are very much the same as your version; however, instead of fussing with the broiler, I brown it with the "flame thrower" I use for creme brulee.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

MPREST

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 19, 2007

This was served at Gulliver's Restaurant in Irvine by the OC Airport back in the early 70's and was published in a local magazine back then. I cut it out and have been making it off and on when I'm not obsessing about cholesterol and calories. It is THE BEST creamed corn recipe you will EVER try. Variation is to put the finished corn in a heat proof casserole, sprinkle with Parmesan cheese and place under a broiler until evently browned. Just makes it a little prettier, but it gets messy quick when everybody digs in!!!!! Your casserole will get licked clean.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

omapatty

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Gulliver's Cream Corn

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!