Reviewed: Apr. 8, 2012

This was good, but not quite what I had hoped. I used evaporated milk as suggested by other reviewers in place of regular milk. I also did not use any msg. However, I followed the directions exactly. It just didn't thicken up for me. I ended up adding a bit of cornstarch in desperation, which did help a little. It was good, but I'm not sure it'll be a repeat for us. Thanks for sharing!

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Reviewer:

HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Reviewed: Mar. 6, 2012

NOW A FAMILY FAVORITE! EVEN THOSE WHO SAID THEY DIDN'T LIKE CREAMED CORN NOW REQUEST THIS!! I HAVE USED BOTH FRESH CORN TAKEN OFF THE COB AS WELL AS FROZEN, BOTH ARE EXCELLENT

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Reviewer:

Adelaide03

Reviewed: Feb. 27, 2012

This is our favorite creamed corn year round! Try it with fresh in the summer corn, mmmm. I lighten it by using 1 C skim and 1 C 2 %, sometimes 1 C half and half instead of 2 %, use Smart Balance instead of butter, no MSG. I also use my stick blender and chop up what would be about equal to 1/3 of the finished corn mixture. Adjust sugar to sweetness of the corn.

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Reviewer:

hockymom79

Cooking Level: Expert

Reviewed: Jan. 1, 2012

I've been making this special side dish for nearly 30 years. I've never put MSG in it. I do however, use butter & corn starch to thicken instead of flour. I generally make 5 lbs or so for Christmas and about 3 lbs at Thanksgiving. Never a problem having leftovers!! Still lucky enough to have a Guilliver's nearby too! Aunt Tilly

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Reviewer:

aunt tilly

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Cooking Level: Expert

Reviewed: Nov. 1, 2011

This is very good! A hint: use Bragg's Liquid Aminos or a touch of tamari (richer soy sauce) for MSG's savory/umami flavor. Or add finely chopped sauteed mushrooms if the people eating it don't mind.

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Reviewer:

JKadin

Cooking Level: Expert

Reviewed: Oct. 25, 2011

One and only creamed corn recipe I'm trying. I have never made creamed corn and have only had it from a can prior to this. WOW its like 2 totally different things, my boyfriend said it was so good I should make it every night. We grow our own corn and was looking for a new corn sidedish to make. It was so good I'm going to make it for Thanks giving I think. I did not add the msg, used fresh ground black pepper instead of white or cayenne, and doubled the flour and butter. Was extra creamy , thick and perfect.

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Reviewer:

beckybee05

Cooking Level: Intermediate

Reviewed: Dec. 17, 2010

AWESOME! Makes a generous amount and is always a crowd pleaser. I omit the MSG just as a personal preference - I have made it both ways (with and without) and can't really tell the difference. Truth be told, this recipe is so good I claim it as my own. No one has to know I'm not a culinary genious, right?

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Reviewer:

KatieSuzanne66

Reviewed: Sep. 12, 2010

This was good corn, but I think it would be better with fresh corn straight off the cob, vs. frozen corn. It just doesn't quite lose that 'frozen' taste. It's more like corn kernels in a cream sauce, rather than 'creamed corn'. We did add a diced (fresh) cayenne pepper for some heat and it was a nice touch.

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Reviewer:

BARNKITTY

Cooking Level: Expert

Reviewed: Aug. 16, 2010

This recipe is good, but I'm looking for another one I found that was a little different. The taste wasn't quite there on this one.

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Reviewer:

MOELASSES

Reviewed: Jun. 13, 2010

This recipe was good but my way made it amazing. It is a little bland first go round. I made it a second time and played with it and wow it was 5 stars. I cooked up 6 slices of bacon and threw in 1/2 chopped yellow onion and 2 cloves of minced garlic. I used whipping cream instead of milk. I only used 1/2 cup of cream & added 1/2 cups of chicken broth. I omitted sugar and only used 1 bag of corn. And wow amazing!! I cant wait to make this for the holidays.

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