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.

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MARYSUNSHINE1

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

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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.

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MPREST

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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.

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omapatty

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Reviewed: Aug. 6, 2007

Wow! I didn't think I liked cream corn. Turns out I just don't like canned cream corn. I was in a bind when I realized that the Absolute Mexican Cornbread called for cream corn and I didn't have it...since I thought that I didn't like it. I made this with fat-free half and half and I omitted the MSG. This was really good. I will even be making this as a side dish, now, and not just for use in another recipe. Also, as a sidenote for those of you who do like canned cream corn, this is much better and so easy! Thanks EQUESS3N!

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Shannon :)

Cooking Level: Expert

Home Town: Choteau, Montana, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Jun. 30, 2007

Absolutely the best! Thanks for the recipe!

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Marilyn

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Reviewed: May 30, 2007

Delicious and very easy! I lightened it up by using evaporated milk instead of whipping cream. Also I used replaced the regular salt with a salt seasoning blend and left out the MSG.

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CTbunny

Cooking Level: Expert

Living In: Portland, Connecticut, USA

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Reviewed: May 1, 2007

Yum.

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HeyChelle

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Reviewed: Feb. 8, 2007

My family loves this recipe! (My kids especially like it because it reminds them of corn, cream, and pepper in Nacho Libre). I have made it a few times and it is so easy to make. You can substitute half and half or milk to lighten the recipe up. The last time I made this I used mostly skim milk with a little half and half and that turned out just as good (you might have to add a little more flour for it to thicken up). Definitely use a good quality frozen sweet corn, and as others have said, skip the msg.

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karaokesuperstar

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Reviewed: Jan. 9, 2007

DElicIouS and very easy to make!

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MELLOSGIRLIAM

Cooking Level: Expert

Home Town: Hacienda Heights, California, USA

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Reviewed: Jan. 1, 2007

Made this for part of a New Year's buffet. Not only was it easy, it was delicious as well. I left out the MSG and made with milk and evaporated milk, as that is what I had on hand. Can't wait to try with heavy cream.

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SARAH BOOTHE

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Greer, South Carolina, USA

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Reviewed: Dec. 22, 2006

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!

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CookKR

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Dec. 3, 2006

Very rich... people either loved it or were indififerent to it.

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Sadie

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2006

Yum. i let it medium boil for 15- 20 mins then add in the flour butter mixture. It thickened really quick to a nice creamy corn. Everyone loved it.

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JEANNIEJADE

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Reviewed: Oct. 31, 2006

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!!

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Kimberly Jayne

Cooking Level: Intermediate

Home Town: Los Altos, California, USA

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Reviewed: Sep. 20, 2006

This is what creamed corn is supposed to taste like! I'm using it to make mexican cornbread. It's super yummy and of course fattening as all hell!

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VeggieBalls

Cooking Level: Expert

Home Town: Sunnyvale, California, USA

Living In: Grass Valley, California, USA

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Reviewed: Aug. 23, 2006

Awesome recipe - I left out the MSG and it was great!!! It doesn't need the flavor enhancer, in my opinion.

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jonkim92

Living In: Knoxville, Tennessee, USA

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Reviewed: Jul. 10, 2006

Oddly enough, this is the exact same recipe as the one on this site by Diana Yockey. The only differences are the amount of corn, hers calls for Parmesan cheese, and this one uses MSG. I fixed this tonight as a change of pace from regular corn. My 4-year-old and I had dinner with my parents and grandmother. Everyone loved this corn! My dad said it was a bit sweet for his taste, and I used Splenda in place of the sugar (he cannot eat refined sugars). I also did not use the MSG. I used the better 2/3 of a 28 oz bag of frozen corn. A bit too much sauce for that amount - next time will make sure to use the whole bag (it was all they had). I think 2 (20 oz) bags will be too much. I just dumped everything in the pan except the flour and milk - mixed flour into the milk before adding to rest of ingredients. All in all, a great change of pace. Thanks!!

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Crystal Palencer

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Apr. 30, 2006

Easy and tasty, entire family loves it everytime I make it. I use half and half and no MSG. Thanks for sharing!

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lisapeets

Cooking Level: Expert

Home Town: Irvine, California, USA

Living In: Menifee, California, USA

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Reviewed: Jan. 30, 2006

I made this recipe this weekend for a bbq cook-off. It was great!! I increased the serving size to 30 and it was the best corn I have ever had and so easy to make! Thank you for sharing this recipe, I highly recommend it.

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Debbie

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Reviewed: Dec. 26, 2005

I've been making the recipe for the last 8 years. It's a holiday staple in my house and my family and guests ABSOLUTELY love it. I melt the butter in the microwave and then blend flour into it finally I add it to the corn mixture and let simmer. Pour into to a serving dish and just put a dash of cayenne pepper before serving. This side dish is HONESTLY TO DIE FOR!!! IMO, you don't need the accent or msg.

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