Gulliver’s Corn is a classic Southern recipe. It’s a great side dish to any meal.
Combine corn, whipping cream, milk, sugar, salt and flavor enhancer in a saucepan. Bring to a boil, then simmer for 5 minutes. Make a roux of butter and flour to thicken the mixture. Transfer to a casserole dish and sprinkle with parmesan cheese.
Ingredients
Gulliver’s corn recipe is a popular dish that is made with corn, whipping cream, milk, salt, flavor enhancer, sugar and white or cayenne pepper. It is a quick and easy to make dish that is popular with family pot lucks. It is also an easy and delicious side dish to serve at parties or picnics.
To prepare the dish, combine the ingredients except for the butter and flour in a saucepan and bring to a boil. Then mix the butter and flour in to form a roux, add the corn, and simmer a few minutes to thicken. Then transfer the mixture to an ovenproof casserole and sprinkle with Parmesan cheese, and broil until evenly browned.
This recipe is a copy cat of the original version published in the 1981 Los Angeles Times California Cookbook. If you want to use the recipe as is, it is best to cook the corn on the cob or defrost canned corn before making this dish. If you wish to change the seasonings, simply adjust the amount of salt, sugar and pepper.
Preparation
Gulliver’s corn is a creamy, delicious recipe that my family enjoys at Thanksgiving dinner. It is a recipe I got from the popular California restaurant, Gulliver’s in Irvine. It is easy to prepare and is good any time of the year. To make this recipe, combine whipping cream, milk, salt, sugar, flavor enhancer, and white or cayenne pepper in a pot and bring to a boil. Simmer 5 minutes before adding corn. Stir in melted butter and flour to form a roux and simmer until it thickens. Transfer to an ungreased 1-1/2-quart broiler-proof casserole, sprinkle with Parmesan cheese and place under the broiler until evenly browned.
Please Note: This is a copy cat recipe that has been submitted by a third party. The original ingredients may vary among nationwide restaurant chains. For more recipes like this one, please check out our Recipes category. It is also a great idea to review our Community Guidelines before leaving any feedback.
Cooking
Cooking the gulliver’s corn recipe on the stovetop gives the milk used to make it time to reduce into a thick, creamy sauce. But in the slow cooker, with its closed environment and long cooking time, it can be difficult to get the sauce to thicken properly without adding cream cheese to help.
To make this dish even more delicious, you can add a few teaspoons of flavor enhancer, such as pepper, to the creamed corn while it’s simmering. This will give it a broader smoky flavor and will complement the sweet and buttery corn better. If you don’t have flavor enhancer, you can also use a pinch of salt and fresh black pepper.
Once the sauce has cooked, stir the mixture thoroughly to make sure everything comes together as a creamy sauce. It may appear thin and curdled when you first stir it, but keep stirring until it’s completely smooth and has a rich, creamy consistency. You can also adjust the thickness of the creamed corn by stirring in a bit more milk, if needed. You can then serve it warm, or place it in an ovenproof casserole and sprinkle it with Parmesan cheese before broiling it until it’s evenly browned.
Serving
This gulliver’s corn recipe is a good bet if you want to impress your guests. It’s a cinch to make, but it takes some patience and forethought. It also happens to be delicious. To get the most out of this cheesy concoction, use fresh or frozen kernels and don’t skimp on the whipping cream. Add a pinch of salt, a few dashes of flavor enhancer and you’re in business. The best part? It’s a family favorite. The sexiest way to serve it is in a heat proof casserole, sprinkled with parmesan cheese and topped with a dollop of butter before being placed under the broiler until evenly browned.