Updated date:

Gulliver's Amazing Creamed Corn

Butter and Cream, two main ingredients.

My mother-in law was the "Paula Deen" of her day. She never used margarine, butter was the only thing available in her kitchen. If the recipe called for milk, cream would make it better. "Calorie" or "fat" content were added to her list of "swear words" and they were never even a consideration when it came to cooking.

Naturally, when she tasted Gulliver's cream corn she knew it was a perfect fit for her repertoire of cooking sensations.

Gulliver's Creamed Corn

This is a little thick, but you can get an idea of how it looked.

This is a little thick, but you can get an idea of how it looked.

How my family came by this famous recipe.

So the story goes, my mother-in-law Phyllis, was dining out one evening with my father-in-law at a local restaurant called Gulliver's. This restaurant was known first for its prime rib but even more spectacular than the fare of meat offered, was the amazing vegetable side dish they served of creamed corn. People would actually go to the restaurant because of the corn.

More cooking with corn

The P in Phyllis must have also stood for the Power of Persuasion

Being the persuasive individual Phyllis was, she promptly made the request of the waiter to bring her the recipe for the corn. Now, as far as I know, it is not customary for restaurants to give out their secret recipes, but then again, you have never met my mother-in-law. Her demanding nature at a restaurant has caused us to continually wonder how much "spit" we as a family must have actually eaten in our meal, because of some insulted server or chef.

At any rate, she somehow ended up with the recipe and started serving it to the family. Incidentally, I have recently discovered that about the same time the alleged coercion of the restaurant staff occurred, the recipe was published in the LA Times food section. Although, the actual truth as to how she came by the recipe has gone with her to the grave, personally I have felt the power of her persuasion, and believe her side of the story completely.

As a family we have been the beneficiaries of her bold move and now I share the recipe with you.

1 pound of frozen corn

12 ounces whipping cream

1 ½ Tablespoons of butter

1 ½ Tablespoons of flour

1 ½ teaspoons of salt

2 Tablespoons of sugar

½ teaspoon of "Accent" flavor enhancer

3 Tablespoons of grated Parmesan cheese

Put the frozen corn in the cream, over a low heat and bring to a boil. Separate the corn from the cream and return the cream to heat. Make a paste with the butter and flour, and slowly add the cream to the rue, to simmer and thicken. Simmer for about 5 minutes, stirring constantly, and then add the seasoning ingredients. Return the corn to this mixture and stirring constantly still bring it back to a boil over a low heat. Stir in the Parmesan cheese, and you are ready to serve.

What? Conflicting recipes!

Upon researching the LA Times issue more fully, I came across the actual recipe that was printed in the newspaper and see that it varies from the one my mother-in-law was given. So, as not to lead you a stray, and not really give you the actual Gulliver's recipe, I have decided to print it too. It is quite similar but indeed does have some difference. Having never tried the bottom one personally, my suggestions still remain with the original one I posted.

Gulliver's Creamed Corn

Recipe By: Gulliver's Restaurant via the Los Angeles Times

Servings: 8-10

8 ears corn

1 cup whipping cream

2 teaspoons salt

1 teaspoon sugar

2 teaspoons butter

2 teaspoons flour

1/3 cup grated Parmesan cheese

1. Cut corn from the cob and place in saucepan with whipping cream. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in salt and sugar.

2. Melt the butter in a small pan and stir in flour. Do not brown. Stir this roux into the corn and cook until slightly thickened. Turn corn into oven-proof dish. Sprinkle with cheese and dot with additional butter. Brown under the broiler and serve.

NOTES : You can use frozen corn, but make sure it's a superior quality. Defrost before proceeding with recipe.

Per Serving: 166 Calories; 11g Fat (56.8% calories from fat); 4g Protein; 15g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol; 504mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

The versitility of creamed corn.

Traditionally, my mother-in-law served this side dish with ham, but in actuality is goes well with any meat. It is so yummy, you might even get away with serving it as a dessert! lol Try it and see!

More recipes to enjoy

Comments

Eve on November 21, 2018:

Your recipe is the correct one, as far as the ingredients go--I don't remember separating the corn from the cream but it's possible, and I just add the roux to the cream and corn mixture now, but it's possible I once separated it. Also I add the Parmesan after I have cooked the corn on the stove, and after transferring it to a baking/serving style dish right before serving I sprinkle it on top and put it on broil for a few minutes, I believe I have always done that instead of mixing it in. I use to work at Gulliver's as a hostess in the early 80's. At that time the recipe was printed on a half page dark tan card stock, that you could request at the hostess desk--I believe we also had the creamed spinach recipe. In the evening for dinner we served only three cuts of prime rib that came with both sides, the Yorkshire pudding, and what they called a special salad prepared or tossed at the table, nothing else was served, but dessert and drinks of course. We had two hour waits almost every evening if you didn't have a reservation--I worked at the Newport Beach location across from the John Wayne airport, people often called and made a reservation before their flights to Orange County and came directly from the Airport--I believe that location is still open. I also remember eating their often in the 70's with my family. I think the Burlingame location was the original location, all three locations were open when I worked there.

jimcrowthers from Port Charlotte on January 02, 2012:

It's that time of the year, and just wanted you to know I dropped by, and referred to your recipe again. I tried making it from memory yesterday, but it came out all wrong, so, here I am.

Awesome cream corn!!!

Birgit M. on November 22, 2011:

I have eaten this corn in Gulliver's in San Francisco, and dreamed about it for years. I was so delighted when I found the recipe here. I have grandsons who don't eat many veggies, and they said it was the best corn they ever ate, and dug into the dishes before my daughter could put them on the table, in fact quite a few people did. I'm making it again this Thanksgiving. Thanks so much for the recipe.

Recipe Gal on August 14, 2011:

I absolutely love creamed corn, so I will definitely be trying this recipe. I'm glad you included both recipes. Your recipe looks great, but I have never heard of Accent flavor enhancer. I think I'll be able to combine both recipes though, using yours for most of the ingredients and the other one for the spices. Thanks!

hollergirl on December 12, 2010:

I first ate Gulliver's creamed corn in the mid '70's. I, too, fell in love with it. I,too, asked for the recipe, which the restaurant mailed to me, on an actual recipe card! I,too, was amazed by this.Gulliver's Creamed Corn has become the side dish I take to all potlucks(by request!). Thank you Gulliver's!

Wanda Winchester on November 09, 2010:

I first tried this dish in Gulliver's way back in the early 80's. At the time the restaurant had printed recipe cards for their customers. I took one, shared this with a daughter-in-law but lost the recipe myself. The daughter-in-law improvised on the recipe, according to her taste, but finally I found this again online. It is excellent with any type meat, good for the holidays and so far, everyone I've served it to loves it. I think this is a classic. Try it, if you like corn, you will like this, I do believe.

jimcrowthers from Port Charlotte on July 04, 2010:

It's a holiday, so I promised the fam some Gulliver's Amazing Creamed Corn. I forgot how to make it, so a trip to this hub was on the agenda. Delicious as usual!

Thanks again for sharing!

Sam on July 02, 2010:

Gulliver's is still open in Orange County. There used to be

one in Marina Del Rey where Jerry's Deli is. They gave out

the recipe on a printed postcard. They did NOT give out

their recipe for the Spinach Souffle. A chef scribbled it

on a paper for me but the proportions were huge. Now they

publish it as well.

http://barrsam.com/Food/Gullivers%20Creamed%20Corn...

The Rope from SE US on January 31, 2010:

Thanks - homemade creamed corn is one of my family's favorites so it's always great to have super tried and true variations.

prasetio30 from malang-indonesia on May 28, 2009:

nice recipes, I have many corn to make this delicious food. thanks for share.

The Next Write on April 13, 2009:

Can't wait to try it!

Michelle Riggs on February 05, 2009:

I would be proud to serve this most amazing dish to everyone ! It's completely wonderful! Even after forty years, when I drive by the site in Marina Del Rey, no matter what, I will always remember !!!!!!!!

iLolit on December 29, 2008:

Lawry's version is the best for me because it is light and not so sweet. Does anyone has the Lawry's version? If so, please please please share. Thanks.

Luna on December 22, 2008:

OK, OK, spinACH, not spinich. I knew it looked wrong!

Luna on December 22, 2008:

Not to rain on your MIL's story, Mr. DogHouse, but Gulliver's has given out their creamed corn recipe for years so I doubt seriously your MIL had to demand anything. I used to go to the Gullivers in Marina del Rey in the 70s and they had the recipes for the creamed corn and creamed spinich at the hostess stand/desk. The Chart House in MdR also used to give their recipes out; I still have the original recipe cards for the creamed corn, spinich and the Chart House's bleu cheese dressing.

Jim on October 30, 2008:

Lawrie's "The Prime Rib" restaurant still has the best creamed corn.

In The Doghouse (author) from California on August 04, 2008:

Jim,

I am glad you are enjoying this creamed corn recipe... I think I might make it tonight myself.. it is a wonderful companion with meatloaf... yum! lol

jimcrowthers from Port Charlotte on August 03, 2008:

Just passing by...

I was hankerin' for some creamed corn again, so wanted to check for the recipe that makes the best creamed corn in the world. Of course, it's found here on this hub!

Thanks again for posting!

In The Doghouse (author) from California on May 31, 2008:

donna,

Just try it and you will be hooked. It is a treat my whole family enjoys!

donnaleemason from North Dakota, USA on May 31, 2008:

Yumm. The picture of it makes it look delicious.

In The Doghouse (author) from California on May 31, 2008:

jim,

I am so sorry about the mix up, but corn always tastes better with salt, right? lol I am with you, it is the best creamed corn I have ever tasted. And, yes, I love it even cold from the fridge! How funny that you would have mentioned that. lol I am so glad you tried it... it is amazing! Happy cooking!

jimcrowthers from Port Charlotte on May 31, 2008:

Well, I'm no cook, so I followed the recipe exactly (not knowing any better), even though I had my concerns about the salt. Believe it or not, even though it was quite salty, it was probably the best creamed corn I've ever had (and I've always loved creamed corn)! I just had some leftover creamed corn (cold from the fridge), and it was even better!

Great recipe!

In The Doghouse (author) from California on May 31, 2008:

jim,

Although my family does seem to salt everything...lol... that is even an excess amount for them. lol lol Thanks for catching my blunder. I have adjusted it accordingly.

jimcrowthers from Port Charlotte on May 31, 2008:

Could you verify the salt aspect of your original recipe? I added the 1&1/2 tablespoons, and it's a bit much. {grin}

Great, otherwise!

In The Doghouse (author) from California on May 18, 2008:

Jim,

It is delicious, and yes vegetables are low cal foods and very healthy too! Enjoy! Thanks for visiting.

jimcrowthers from Port Charlotte on May 18, 2008:

Oh, man. That looks delicious! If that's thicker than it should be, that's the way I like it. Is this dish healthy since it has corn in it? It cancels out the cream and the butter, right? <grin>

Thanks for posting your delicious looking recipe!

In The Doghouse (author) from California on April 10, 2008:

lkn36,

Do try it, if you like creamed corn you will love this recipe. Thanks for coming by and commenting.

lkn36 on April 10, 2008:

my family loves creamed corn , we will be trying this one, it sonds really

good.. thanks for posting it...

lkn36

In The Doghouse (author) from California on April 09, 2008:

commentonthis7,

Black pepper is good in it too. Enjoy! This is really a great recipe.

commentonthis7 on April 09, 2008:

i have to try this i like to put a little black pepper in mine cream corn

In The Doghouse (author) from California on March 23, 2008:

Happy Easter Mr. M,

I hope Val enjoys the corn, it really is wonderful, but I won't try to persuade you at all. Thanks.

MrMarmalade from Sydney on March 23, 2008:

In the Doghouse

I hate it and the smell is worse.

Val loves it, so I have printed it out for her.

She only has it when I am out for dinner or over night.

Thanks for your help.

In The Doghouse (author) from California on March 22, 2008:

Jooles01

Splurrrrg and give it a try. It is totally awesome, very sweet and totally full of calories. Endulge!

jooles01 on March 22, 2008:

In England we don't have creamed corn. It sounds delicious. Pity I need to lose weignt! I may have to spoil with some of this though.

In The Doghouse (author) from California on March 22, 2008:

dsasser

I hope you try it, you will be convinced it is great! Thanks for stopping by.

dsasser from US on March 21, 2008:

interesting recipe

In The Doghouse (author) from California on March 21, 2008:

Sally

You won't be sorry if you do. It is so awesome. It is a keeper.

Sherri from Southeastern Pennsylvania on March 21, 2008:

I have always loved creamed corn, even right out of the can. This recipe sounds wonderful (and I love the story behind it). It's definitely on my list of new dishes to try.

Whitney from Georgia on March 21, 2008:

Eh.. Maybe. Ha... My grandparents like to make creamed corn for holiday dinners, but I don't know how they make it. I should print this out for the whole family to try.

In The Doghouse (author) from California on March 21, 2008:

Hi Whitney,

Pass it on, I am sure if they already like creamed corn this will become a fast favorite. Make sure you try it though if they decide to make it, you may change your mind! :)

In The Doghouse (author) from California on March 21, 2008:

Univited Writer

I was never a fan of creamed corn myself until I tasted this version, believe me, it is not the same as the nasty canned stuff you buy in the store! It has become a favorite of many a doubting cream corn connoisseur. Thanks for the comment.

Whitney from Georgia on March 21, 2008:

I've never been a fan of creamed corn, but the people in my family like it. I'll share this with my mom.

Susan Keeping from Kitchener, Ontario on March 21, 2008:

May be good, if you liked creamed corn. I can't stand it :)

Great hub.