Recipe by FoodieWife
"I have been told that this is the recipe from a (now defunct) restaurant chain the the San Francisco Bay Area. This creamed corn is in a thick and sweet sauce. This isn't a low-fat side-dish for calorie counters, but once in a while -- live it up! Very tasty with a holiday prime rib or turkey dinner. The recipe does call for M.S.G. (Accent) which I have never used. Frankly, it's delicious and very easy to make, even without the M.S.G."
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2 (20 ounce) packages
frozen corn kernels, thawed
monosodium glutamate (MSG, or Accent flavor enhancer)
white or cayenne pepper
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!
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.
I used Evaporated milk over the regular milk
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!
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!!
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.
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.
I was surprised by how well this turns out. A nice, homey creamed corn with a little bit of pizazz. I prefer it with cayenne pepper- a nice kick.
I did make a few changes: I added some nutmeg to warm it up. I'd never use MSG- some people are allergic, and a good cook knows how to create enough flavor without it! Finally, I substituted milk for the whipping cream and light butter for the butter, and it was just fine, if not quite as yummy as with richer ingredients.
Very good! Note to self: adding 2 oz cream cheese makes this perfect when scaled for 6 servings using a 2 lb bag of corn. (serves 10/12 for holiday meals) Use immersion blender to break up a bit (1/8 to 1/4) of the corn for a more "creamed corn" texture.
* Percent Daily Values are based on a 2,000 calorie diet.
Gulliver's Cream Corn
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 140
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