Creamed Corn

Ted Mizerek's Note:

From Gulliver's Restaurant across from John Wayne Airport. Also available on their web site gulliversrestaurant.com

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 2 (20 ounce) packages frozen kernel corn
• 8 ounces whipping cream
• 8 ounces homogenized milk
• 1 teaspoon salt
• 6 teaspoons sugar
• 1 pinch white pepper or 1 pinch cayenne pepper
• 2 tablespoons melted butter
• 2 tablespoons flour

Directions:

1. Combine all ingredients except last two in a pot and bring to a boil.
2. Blend butter with flour, add to the corn, mix well and remove from heat.

Reviews

[Chef #1049252]

I have made this recipe for the last twenty years. Its a Thanksgiving tradition! A few suggestions: Thaw corn first. I use Trader Joes frozen cut white corn. I also use half and half instead of whipping cream. I add some of the cream to my roux (butter and flour) before mixing it into the corn. After preparing I put it in a pretty baking dish with pats of butter and fresh grated parmesan. It can then go in the fridge sometimes I make it the night before or straight into the oven. Heat through till bubbly and a little brown on top! A splurge but worth every bite, YUMMY!

[amaris mom]

I've had creamed corn only once at Rudys. I liked it so i decided to make some at home. This recipe hit the spot. Very good. I used half and half instead of whipping cream.

[Chef #952633]

Everyone enjoyed this, even those who don't like creamed corn. One suggestion is to reduce or skip the sugar if your corn is sweet.