Gulliver's Creamed Corn
Best creamed corn recipe I have ever tried - credit goes to Gulliver's Restaurant chain in California. It is a family favorite when I make prime rib.
Best creamed corn recipe I have ever tried - credit goes to Gulliver's Restaurant chain in California. It is a family favorite when I make prime rib.
- Carbohydrate 24.346719015084 g
- Cholesterol 67.0603911286726 mg
- Fat 20.314439624889 g
- Fiber 2.0674619503439 g
- Protein 5.16393982553992 g
- Saturated Fat 12.2741602575776 g
- Serving Size 1 1 Serving (180g)
- Sodium 604.942844012676 mg
- Sugar 22.2792570647401 g
- Trans Fat 1.2403937567041 g
- Calories 285 calories
Step-by-step
- Combine all ingredients except last 2 in a pot and bring to a boil.
- Simmer 5 minutes.
- Blend butter with flour, add to the corn, mix well and remove from heat.
- (a variation - put finished corn in heat proof casserole, sprinkle with Parmesan cheese and place under a broiler until evenly browned).
Boiling dairy and starch together without a preliminary simmer often yields a raw flour taste that ruins corn dishes. Achieving the proper consistency in this creamed corn relies on thoroughly cooking the initial mixture before introducing the thickening agent. Whisking the melted butter and flour into a smooth paste prevents clumping when added to hot liquids. Simmering the base for precisely 5 minutes breaks down the starch molecules, allowing the cream and milk to thicken without scorching the bottom of a standard heavy-bottomed pot. Visual observation replaces thermometers here. Watch for gentle bubbling across the surface and a coating consistency that leaves a clear path when dragging a spoon through the center.
Freezing and Reheating Behavior
Dairy-heavy sauces frequently separate or grain when subjected to sub-zero temperatures. Freezing this specific corn dish works successfully if cooled completely within 2 hours before sealing in airtight containers. Thaw frozen portions overnight in the refrigerator rather than using a microwave defrost setting to protect the emulsion. Reheat thawed corn gently over medium-low heat while stirring constantly. High heat causes the whipping cream fats to break, resulting in an oily separation on the surface.Kitchen Equipment Strategy
Small burners demand careful pan selection to distribute heat evenly. Heavy cast iron or clad stainless steel pots prevent scorching during the initial boil. Standard immersion blenders can be pulsed briefly inside the pot for those preferring a smoother, puréed texture rather than whole kernels suspended in cream.
