A few years ago I had a request for creamed corn for our Thanksgiving dinner. Although this was one of my favorite side dishes as a kid, I had never made it. In a collection of recipes, L-USC-ious, that one of my sorority sisters gave me, I found exactly what I was looking for. And, YES, it tasted just as good as I remember when I ordered it from Gulliver's.
Although it has cream in it, it is really not too heavy. I almost always double the recipe because it is such a hit and makes a perfect leftover for my family to take home.
This is the corn before it thickens with the roux.
On Thanksgiving morning I prepare it on the stove and then slowly heat it up later that day for the Thanksgiving meal. One year I prepared it the day before and warmed it up on the stove. You can also serve it with chives, scallions, bacon or pepper to be passed so that everyone could top it with a little bit more flavor if desired.
This is a tried and true easy recipe and tastes just like the famous creamed corn served at the old world restaurant, Gulliver's in Orange County. Our family can always expect this side dish with our Turkey at the Van Boom Thanksgiving table each year. Enjoy!
Serve this this Creamed Corn with:
Gulliver's Creamed Corn
Ingredients
- 2 10-ounce packages frozen corn, 20 ounces total
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon salt
- 5 teaspoons sugar
- 1 pinch cayenne pepper
- 2 Tablespoons butter
- 2 Tablespoons flour
Instructions
- Combine all ingredients (do not thaw the corn first) except the butter and flour in a heavy saucepan. Cook over medium heat while stirring until the corn separates.
- Turn the flame up a bit and while stirring constantly, bring to a low boil.
- Turn the flame to medium-low and simmer for 5 minutes.
- While the corn in simmering, melt butter in a small skillet.
- Add the flour and continuously whisk for about 3 minutes until you have a white roux (thickener).
- Add the roux to the pot of creamed corn and remove from the heat. Stir to combine.
- The creamed corn will thicken slightly as it rests.
Notes
Gr8 Do-Ahead:
- This recipe can be made a day ahead of time. Cool to room temperature, cover and refrigerate. Stir over low heat to warm before serving or warm in the microwave.
Gr8 Tip:
- Try adding cooked bacon bits, scallions and or pepper.
- The recipe can be easily doubled.
Gr8 Variation:
- Put finished corn into an oven-safe casserole and sprinkle with Parmesan cheese. Brown under the broiler.
Yes, 20 ounces is what I use. The recipe is easy to double. Also, I made this for Thanksgiving and prepared it earlier in the day and then put it into a casserole dish and warmed it up later in the evening in the oven with the other Thanksgiving side dishes. Always a hit! Enjoy and let us know if you like the recipe or have any suggestions. Thanks for being a Gr8 friend!
So you only use 20 ounces of corn total?