Cream Corn Like No Other

Fantastic recipe. I used half and half instead of the heavy cream. I reduced the amount a little to compensate for a more runny fluid. Still tasted great!

Diana, you certainly did a great job of making my family plus the boyfriends extremely happy. Hubby and youngest daughter are addicted to canned cream corn, but when they tasted this, they couldn't believe the difference. My older daughter can't stand creamed corn but decided to give this a taste. Guess what? Her plate had a huge helping! My cooking method was a bit different. I don't do milk and flour as I prefer to make a roux with the butter and flour. Used more corn as my packages were 14 ouncer's. Also added just a touch of seasonings, but cut way back on the salt. Gang came back for seconds and thirds. Thanks so much for a great recipe! Thanks to you too Tay~Tay and Cookie for your input!

Oh MY GOODNESS! My family is a super fan of the creamed corn sold at a magnificent BBQ place in TX - their corn is increadible. YOUR RECIPE IS PRACTICALLY IDENTICAL! I never thought I would be able to prepare it as good as our family favorite. I SCORED A 1000 LAST NIGHT! It will be a part of many BBQ's to come. THANK YOU!

I have made this recipe before (I have a version of my own). It can't be beat as far as comfort food goes. It is rich and creamy and I have yet to serve this to anyone who didn't love love love it. I however take time to do one more step, mostly for presentation purposes. After it's done on the stove, I heat the oven to 350 degrees F. and spray a 9x13 pyrex dish with pam. I then pour the corn mixture into the pyrex dish and sprinkle it with shredded parmesean so that it can brown on top. It makes it pretty. I let it sit in the oven for about 25 minutes to brown. Great recipe thanks!!

After reading all the great reviews I was sure I had stumbled on a real winner - I was wrong. This was simply corn in cream sauce. Nothing special and not particularly good. My friend and I tried to figure out why it was so bland - and what it needed to make it great - we just couldn't find anything to help it. So, I added chicken broth, some sage and thyme and tomorrow I'll transform this into what I hope will be a Corn and Chicken Chowder. The only reason I gave it 2 stars instead of 1 is because I think I can salvage it to some other purpose. Sorry, I was totally underwhelmed by this one.

Great taste and all the kids had seconds! Used a little cornstarch to thicken it and I doubled the recipe to make sure I had enough. Thanks for recipe!

This recipe is FANTASTIC. It is the best creamed corn I have ever had. I followed the recipe exactly and it is perfect. My husband won't eat corn, but he actually ate this! Thanks for such a great recipe. Definately a make again!!

Diana, You are right on the money saying this was cream corn like no other. I was really scared about how this was going to turn out with the ingredients I was using but everyone absolutely loved it. It is one of the best corn recipes I have ever tasted. We are cooking it tonight and will not adjust the recipe one bit. It's fabulous just as it is. TWO THUMBS UP!!!!!

This recipe is so delicious! I had never made home made cream corn before, but when I saw this recipe and all the reviews I decided to give it a try. Well, I have now served this at several holiday buffets and everyone loves it! I agree with some of the reviews that the sauce can be a little thin, but I make it early in the morning and place in the crock pot on low for the day, to simmer and thicken. Also if you make it a day ahead, the next day the sauce is the perfect consistency! I then serve it right from the crock pot and it is so warm and creamy and delicious! It is good with or without the cheese, as the last couple of times I served it I got so busy I forgot to add the cheese! I scaled the recipe to serve 24 people and I only had a small container left over, as everyone always takes seconds! I used frozen Birds Eye steamfresh corn and it tasted delicious.

I first had this recipe at my mom's house. We couldn't stop eating this. Even the picky eaters in the family loved this. It is so YUMMY and easy to make. I will never buy canned cream corn again!!! Would highly recommend!!

I am a breast cancer survivor. I have been in remission for just over five years. YAY ME (and all the other survivors)!!!!!!!! I am convinced a large part of my remission success is a radical lifestyle change. Most of the foods approved by the FDA cause cancer. Fresh produce treated with pesticides, anything canned, and processed foods are some of the biggest food demons. I have been looking for a creamed corn recipe. This recipe rocks. It is quick. It is easy. It is delicious. It also freezes exceptionally well. I like fresh herbs in my foods so I added a couple table spoons of organic mint this time. Yep, this recipe is cotton pickin killer. Diana, you did an excellent job on this recipe.

This was SOOOOOOO YUMMY! I loved it! I am a corn lover. My daughter who loves corn wasn't crazy about it and neither was my uncle but I loved it so much I'd make it just for me! It really was good!!!!!

This creamed corn was soooooo good! I made it a lower fat version by using 1/2 and 1/2 instead of heavy cream, 1% milk rather than whole milk and Smart Balance rather than butter. I didn't use the parmesan at all... took the advice of others and glad I did! My husband said it was one of the best things I've ever made and it was sooooooo easy! I served it alongside baked barbeque pork ribs. YUMMYYYYYYYYYYY!

Wonderful!! I used canned corn, substituted honey for the sugar (and only half of what was called for or it will be too sweet) and a little more pepper. The cooking time take much longer then stated so have patience and let it come to a slight boil so the mixture will thicken. Took me more like 30 minutes. This is the best creamed corn I've ever had!!!

This was the most delicious creamed corn I ever ate. I used C&W Sweet White Corn (frozen). As I was cooking, I got frustrated, as it was not thickening up fast enough, so I dumped the entire 32 oz. bag in there. Well, it did eventually come around, after about 20 minutes, and it was perfect! I did not add 1/4 cup parm, but just a hint of.. and I have to say that this recipe will grace my Thanksgiving table for years to come. Thank you, Diana.

Everyone loves it. Very easy to make.

Slam dunk! How often can you get such a good side dish with 5 minutes preparation time?! I decided to do the recipe as is and concur with other reviewers that it doesn’t need any tweaking. I know this is suppose to make 8 portions (of about 1/2 a cup), but only about 2/3 of that actually made it to the plates; the cook got hungry.

WOWEE!!! I used a pound of frozen corn- just run it under hot water in a colander for a minute. Make sure you use PLAIN corn....not sweet or with any added ingredients. I halved the rest of the ingredients. I simmered mine until it was pretty thick. (before adding the parm) Perfection. Thanks!

I made it with fresh corn. Very good but very rich (I love rich foods). No one would take seconds.

Very good! I cooked the corn with butter, salt, pepper, sugar first; mixed in the flour, then added 1.5 cups of fat free half and half and cooked until thickened and added cheese at the end. It turned out great!

This is for the times when you are going to reward yourself with something really rich tasting. I substituted 8 ears of fresh corn for the frozen. I cut the kernels off the cob (I have a handy-dandy special device for this ), then ran the back of a large knife over the shorn cobs to extract all the good juice from them. This is what really gives it a great, rich corn flavor. A little extra work, but worth it if you have some fresh corn and just don't want to eat it boiled again. I left out the Parmesan cheese and it still tasted great.

I never liked creamed corn, then I had some at a friend's wedding with whole kernels in a dairy cream sauce. When I found this recipe, I figured it would be pretty close. It turned out better than I expected. I made some for family at Thanksgiving and there were no leftovers. Thanks for sharing this recipe.

This was great! Really creamy, crunchy and sweet. I had to add a little more salt and it didnt taste as good reheated the next day.

I made a lighter version. I used 1% milk instead of heavy creamer and a little less flour, butter and sugar but this turned out really good even as a lighter version. thanks for the recipe.

OMG!!! Simply delicious. Creamy, rich and flavorful! Note: I didn't add parmesan cheese because I didn't have any, but this dish was good without it. I also added a couple dashes of red cayenne pepper and a little more sugar than the reciped called for.

Great recipe, have been a fan of cream corn since I was a kid. Wife and boys even enjoyed this recipe, I did not change a thing

Way too sweet and sticky like. Almost tasted like frosting w/ corn kernals

This was wonderful. I had it w/ Lemon-Pepper pork loin my yongest adored it. She kept thanking me for making it. It does remind us of the one served at a famous BBQ place here in Texas minus the cheese. Just wonderful!

this is the best cream corn i have ever tasted, if you live in texas and know about Rudy's BBQ cream corn, this is even better. a definite keep in the recipe list

If I could give this higher than 5 stars I would. I don't fix corn often, but I just couldn't stop eating this. It is definatly the best cream corn I've ever tasted. Thanks for sharing.

The best cream corn I've ever had!

This is good, but rich. But really you can control how much cream, sugar, etc you put it in. You don't need to follow this recipe exactly. I put in a few handfuls of corn in a pan, some butter, and a little cream and let it get warm. Then I mixed a spoonful of flour and a little bit of milk and poured that in the corn mixture on the stove. Then I added more corn or more cream depending on how thick I wanted it. And I also put in just under a spoonful of sugar. Then I put it in a dish and put parmesan cheese and breadcrumbs over it and let it bake for about 2 minutes. And it's ready! Took me about 10 minutes. Again - you don't need to follow this recipe exactly - it's not the type of recipe that things need to be measured. It's basically cream and corn and you decide the consistency you like it. Good luck!

This is a wonderful and quick side dish for almost any meal! My family loved it and everyone who has tried it has asked for the recipe.

Holy cow! This was amazing! I'm not a cream corn lover, but I swear, I could have eaten the whole pot. It ended making my chicken look like the side dish!

Just made this in a pinch (we were out of canned cream corn) I used 3 large can's of corn & 1/2 & 12 & adjusted the flour at the end to thicken when it was at a boil.. Came out PERFECT! My shopping snapfu might have been a good thing ~this was so easy, I might have to make homemade for now on! :) Thanks for sharing this recipe! 5 STARS!

Very good! I used ½ cup of buttermilk and ½ cup of heavy cream to avoid too much liquid and runniness. I brought the pot of corn to a full boil then lowered it to medium heat before I stirred everything else in. I only added 1T of sugar since I did not really want it too sugary. I seasoned lightly with Hawaiian sea salt and fresh ground black pepper and added fresh grated parmesan cheese at the end. The corn had really a nice taste, was creamy enough with just the right liquid consistency. This was easy to make and took me a few minutes to prepare. This was a nice change to plain boiled corn. Next time I would definitely use fresh corn on the cob in place of frozen. I served this with rice and, “Savory Garlic Marinated Steaks,” and “Asparagus with Parmesan Crust, “also from this site.

Huge hit at Christmas. Loved it because it was quick and easy. Used a family sized 28 oz bag of corn and used half and half instead of cream. Turned out perfectly.

Thank you for posting this yummy recipe!!! We loved it! I have never had homemade creamed corn and now I will never buy the canned stuff again. This is the best! So, easy and so good I couldn't stop eating it. I didn't have milk so, I used low fat evaporated milk. I'm going to make this every holiday from now on.

I feel sorry for you if you pass up this recipe! From the first time I made it it was the star on the table! Now whenever we have company, it's a staple. Those that have had it ask for it again. The first time I made it I couldn't find heavy cream so I used whipping cream instead. It worked so well I'm afraid to switch back! It has a tendency to be a little soupy for my taste, but you could remove some of the liquid when serving or let it cook down a bit more. I usually have all my burners working so I put mine in the oven. This is truly a five star dish!

DH gave me very short notice one evening, that he needed a dish for the potluck at work the next day. So I found this recipe, and have been making it ever since. My friends ask for it every year for Thanksgiving and Christmas. One even phoned me from her vacation cabin for the recipe. I play around with the spices a bit (always using Penzey's Spices), depending on what my main course is. I add jalapeno powder to make a great side dish for chicken enchiladas! My favorite add in is Penzey's Fox Point seasoning instead of just salt. Otherwise, the only other thing I do differently is to use 2 cups of half & half (instead of cream and milk), and just whisk corn starch (no gluten for me) in from the beginning. I've never had it turn out soupy. And if it did, I'd just add more corn starch.

If I could give this 10 stars I would! This was the best cream corn I have ever had. We had company for Sunday dinner and I served this to 7 people and there wasn't one person who didn't rave about this, including my picky 7 yr old and two teens...you know that's success!! This is on our regular rotation from now on. I only changed to white corn, and kept everything else as is and it shouldn't be messed with.

Absolutely excellent. I didn't have any idea how this would turn out, but it was fabulous. Do NOT forget to put in the parmesan cheese, that's what makes it so superb! I'm definitely, definitely going to make this as a (not very healthy!) side dish again because it is such a nice change from the regular side dishes.

Amazing recipe! I have a ton of frozen sweet corn in the freezer and need new ways to prepare it; the same 'ol corn gets old! I am one of the many who does not like creamed corn at all, but I found myself curious while making this (for my boyfriend and his finicky father).... the taste was INCREDIBLE!! The only thing I changed is I did 1/2 whole milk plus 1/2 1% milk because I didn't have any whole milk. And... while tasting it along the way, I didn't even bother throwing in the parmesan. It was so good, I didn't think it could get any better! I will try it the next time I prepare it though just to see! It MAY be a bit sweet for some tastes (depending on the the natural sweetness of the corn you have), so perhaps add the sugar gradually along the way to make it to your liking. My boyfriend lit up when he took the first bite and raved incessently about it. His Dad couldn't say too much because he was too busy eating it! A total hit and a new staple in my recipe book!

This was delicious and the whole family loved it. Someone eating with us said it tastes like some creamed corn from a famous BBQ place in Texas. I skipped the parmesan and didn't miss it.

i hate cream corn. i love this recipe. and so does everyone else. make it.

the best ever! a keeper for sure~ didn't change a thing.

My family loved this recipe. It's a great combination of sweet and creamy. Not too much of either. This recipe is a keeper!

In a word...excellent! I don't know if anyone else mentioned this, but I used corn meal in place of flour. I never use raw flour. I'll make a roux first but was too lazy here. EXCELLENT. I have a new, unique side dish to bring to parties. THANKS

I added several sliced jalapeno peppers when cooking, attempting to replicate a cream corn dish from a restaurant. No other changes are necessary.

Great. I added uncured bacon and jalapeños. Turned out awesome!

Very Good! We loved this version of cream corn. Very creamy and thick! I used fresh corn I had cut off the cob and frozen and it was delicious.

This was delicious! I used a crock pot instead. I mixed everything but the milk and flour and let it slow cook on low for about 3 hours. Then the last 2 hours I added the milk and flour. It was the hit of Easter meal!

I made this for Christmas dinner. Everyone loved it. Left out the butter (I just forgot) and used half and half and 1% milk. It was still really rich, I just had to cook it longer for it to thicken up.

This is the best corn I have ever eaten! I made it for Easter today and it is a hit! Will definitely make this all the time. So easy and fast. Thank you!

This was fantactic, I served it at Thanksgiving dinner and everyone loved it. My family is begging me to make it at Christmas. This recipe is quick and easy it can be all the time. I did use a little less cream and a little more flour, it turned out great.

This is wonderful! So sweet and so yummy! I cut this recipe in half and it worked out perfectly for my husband, myself and my daughter and we still had leftovers. We all loved this! What a great corn recipe! This will definitely be a keeper in our household!

I decided to make this for Thanksgiving this year & I regret doing so without doing a trial taste test first! I cannot explain the taste but no one liked it and we ended up giving it to the stray cats outside! It wasn't a bad flavor, just weird.. Maybe it was the parmesan cheese, or the sugar..? I followed this recipe word for word not adding or adjusting at all. If you do choose to try this recipe and are making it to have company I highly recommend trying it before the big day!! Sorry, won't be making it again.

Here's my easier recipe: Cook a 16 oz bag of frozen white corn, drain & return to pot, add about 3 Tbsp real butter, 1/2 tsp salt, a few shakes of pepper & just enough milk to not quite cover the corn. Bring to a boil. While reheating mix a rounded Tbsp of cornstarch with 1/4 C milk. When corn mixture comes to a boil dribble in cornstarch mixture, a little bit at a time while stirring constantly until desired thickness is reached. Simmer for about a minute to cook starch. Taste & add more salt if needed. Enjoy.

DELISH!!!! I didn't have the heavy cream so I used regular whole milk and thickened with corn starch instead of flour. I used the Pictsweet brand of white shoepeg corn and also left out the sugar. My husband is very picky about creamed corn and will not eat it if it has even a hint of sweetness. He said that he's looking forward to tomorrow now so he can eat it. It is a hit in our house.

Loved it. Very easy and so tasty.

Generally,my theory on cooking is this: the more fattening it is, the better it tastes. I don't make this kind of food often, so I went full throttle. Heavy cream, real butter, extra parmesian cheese. Frozen corn was on sale, only a dollar a bag, so I used two 16 ounce bags. Added more cream, less milk, more cheese. Garnished with cracked black pepper and butter. Good thing I don't eat like this all the time. It was delish! Great choice for an indulgent holiday side.

I took this to a birthday dinner at my In-Laws....to date i'm still sending the recipe to diff. people that my Mother-in-Law has told about it. I gave her the recipe first & SHE'S BEEN TELLING EVERYONE ABOUT IT.I finally told her to start e-mailing herself. Very easy & so wonderful

Very tasty and fresh!! Much different, in a good way, then the canned version.

Yummy! This is the best creamed corn I have ever had. I scaled the recipe to 4 servings, and omitted the Parm. I added about 2 extra ounces of corn, and doubled the cooking time to get it really thick. My fiance said he won't eat corn any other way now!

Hello everyone You have to try this cream corn. I love it ! I love it This is so good. I had stop buying the kind in the can because to me it just doesn't taste as good as it did when I was growing up. But now I have this cream corn recipe and I love it and 1 more thing I have also tried this with some shrimp in it and I gave it to my guess as a shrimp corn soup and talk about good all you have to do is do the cream corn and drop your shrimp right before you add the flour and let it cook on low fire . so good hey if anybody try's it let me know what you think. Thanks Terry

This recipe was so delicious! I added some grated nutmeg for another dimension but the recipe is still wonderful as is.

Fantastic! The only change I made was leaving out the cheese. It's just like a local BBQ restaurant's corn that I love!

LOVE IT! Soooo easy. I make it in the morning and keep it warm in a crock pot on low. The crock pot also makes it easy to make ahead and transport.

I've made this recipe about 10 times now and every dinner/potluck/party, that I've brought this to, everyone raves about it! I'm definitely not an experienced chef, but this was extremely easy. I kept all the ingredients the same, but the only thing that I changed, was that I melted/softened the butter before adding the ingredients into the skillet. YUMMY!

I literally just finished making this dish and I must say, great flavor! I was making this in hopes that it would taste similar to the one my grandmother used to make when I was a kid. She passed away a few short weeks ago and I never got the recipe from her. This was wonderful. A few things I ran out of in the house and so I used half and half for both the milk and the heavy cream, and it worked out just fine. Also, oddly enough I had used the last of my flour with all the baking I did today so I used buttermilk pancake mix instead of the flour and it thickened up just great. I will make sure to get some more flour for next round! :) Great recipe!!

I made this to go with my Christmas ham. Everyone raved over it. I did cut the sugar in half as we think the creamed corn you buy in a can is too sweet. Perfect!

I have made this several times. It really is versatile. One thing I added for taste was a pinch of nutmeg. Delicious!

I think this is my first and only review, but I had to come on here and warn people: if you try this recipe, you'll have to go to confession for enjoying something so pleasurable that it's a SIN! It tasted so wonderful before I added the cheese that I couldn't believe the cheese could improve it. Indeed, after tasting both ways, I suggest omitting the cheese--to preserve the spectacular sweet flavor. If you want to make this a cheese dish, then cheese it up with more than this dab of cheese and call it a cheese dish. And if you add a lot of cheese of some sort, maybe you could get by with skim milk instead of cream (?) to mitigate the whopping blast of fats. But I digress. The only departure I took from this recipe was to use almond milk instead of cow's milk (original, not flavored). Since discovering almond milk, we've almost entirely quit using dairy milk, and we find the almond milk works just fine in most recipes. (If you hate the taste of soy milk, like us, then discover the great, sweet taste of creamy almond milk! Get the "original," not the vanilla.)

I just made this recipe exactly as written. I did turn the heat a little lower, so that it could thicken up slowly. What an awesome recipe! Anyone who complains had better check their technique or try a canned version. Creamed corn IS corn in cream sauce......hence, the title. My whole family loves it! Thank you!

This is delicious! I used evaporated milk for flavor, and 2% milk to help reduce fat content, but let me tell you it was still awesome! My husband and my daughter couldn't get enough! My daughter gave me "strict instructions" that I was to make this for Thanksgiving dinner!

I don't care for cream corn, but this recipe is delicious! I was eating it before I even got it to the table. I am never again going to have canned cream corn. Thank you! added 8/2/07: I gave this recipe to my family and they have all raved about it! I think some of them make it at least 1x/week!

I just made this exactly how the recipe describes except I used a can of corn instead of using the frozen. I also halfed the ingredients as I was just making this for my husband's grandparents. I also skipped on the parm as it tasted so good already. Oh My goodness, grandpa loves it! He is a die hard Missourian, and loves this type of cooking. This was very easy and simple to make and I will be making this many more times in the future.

Hubby and I both enjoyed this. He likes canned cream corn, but was quite impressed with this. I used half and half and skim milk for the whole milk, since that was what I had. Thanks for an interesting new side dish.

This dish is wonderful! I made it the night before we took our RV out to the desert. It was easy enough to prepare for this kind of trip, and it went great with grilled chicken and rolls. While the Mister was grilling, I warmed the corn. So great -- and a super alternative to the same ol' side stuff while in the great outdoors!

I didn't have any heavy cream on hand. Instead, I substituted 1/3 cup melted butter and 3/4 cup milk for 1 cup heavy cream. Tasted amazing! Thanks for the recipe.

Best corn in the history of ever!!! I melted one tablespoon of butter and sauteed about 1/2 a cup of minced onions then proceeded with recipe as written but I halved it. I realized it was going to be too soupy so I added 2/3 cup of corn more and the result was to die for corn. I did use the full amount of parmesan because a little extra parm never hurt anything.

This is just wonderful. I made it for Thanksgiving, followed the recipe exactly except I used a family-size (28 oz.) frozen corn. It served 12, and all want it again for Christmas. Great recipe!

Amazing!! Will not make any other creamed corn recipes!

Soooooo soooooo good! A couple of differences I did was use fresh corn and cut it off the cob. I did a half batch and three corn cobs worked perfectly for the dish. I also used skim milk, other then that everything else was as called for in the recipe. It was amazing and everyone loved it! Thanks for sharing!

This was simply great. My kind of recipe--easy to fix AND yummy! I wouldn't change a thing. I didn't have any problems with it thickening like a few have stated. I can't imagine going back to canned cream corn. Thanks for a wonderful recipe.

**WOW!** This was just what I was looking for yet far exceeded my expectations. Totally divine! I didn't measure a thing since I had 16 ounces of corn, but I used everything the recipe called for except I used whole buttermilk in place of regular milk. I brought it to a boil instead of medium heat because my cream portion was a little thinner than I'd like at first. This recipe doesn't need a single thing added. I served it with parmesan-breaded tilapia and English peas. My veggie-snubbing husband had seconds, and that's a guy who will spend 15 minutes picking every shred of vegetable from his food. Will make again and again. Thanks for sharing!

This corn was fantastic! It was super easy to make, and very tasty. I did add a lot more pepper than it called for, and also added Lawry's Seasoned Salt for flavor. Based on other reviewers I cut the sugar in half and that was perfect. Thanks for a keeper!

Perfect as written. I wouldn't change a thing. This will become a regular for Holiday meals, I'm sure!

OH MY GOODNESS! This is awesome! I used 1/2 & 1/2 in place of both the cream and whole milk because that's all I had, and left out the parmesan cheese because I didn't have any, but I can't see how this can taste any better. So delicious!

The recipe was so easy to follow. The only change I made was that I used cornstarch instead of flour and I used half and half instead of whipping cream since that was all I had. Everyone loved it, definitely a keeper!

Absolutely fantastic!!! Like other comments I too will NEVER buy canned cream corn again! The only things I did different was add more corn, mashed them a little and not add cheese. The little we had left I put in a freezer bag to see if it froze well and it did! So next time I make it I will double it up and frreze it to have it on hand. Its a keeper for sure!

Excellent recipe! This was my first time ever making homemade creamed corn and I aced it! I used 3 ears of fresh corn (cut off of the cob) and used whipping cream since that's all I had. Will definitely make this again and again!

This is easy to make and tastes very good. I do not use frozen corn though, I just use the corn out of the can.

This was the first time for me to make cream corn. I made it for Thanksgiving dinner. This is absolutely delicious! My husband loved it as well. I did not have heavy cream, so I used half and half (I read from the review that someone had done it). I would like to try it with heavy cream as well, next time. Will surely make it again and again and again. No reason to look for another recipe. Thank you so much for sharing it with us!

This recipe is honestly too delicious! I didn't change a thing and it was perfect. Absolutely none left-over!

This is the best corn dish I've ever had, I like canned cream corn but this isn't even close to that, it's soooo much better!!

I had never made creamed corn before, only had it out of the can. Man!! This was awesome! Will definitely keep this one!

Everything the reviews said was true! I made this for an office Christmas party, I thought it would be good, but thought some of the reviews were overrated, it's only corn afterall - but it was truly the hit of the party, and everyone wants the recipe!! I did top it with a thin layer of parmesan, then browned it in the oven, fantastic!!

This was better than III Forks until I added the cheese. Then it had too much of an alfredo taste. Leave out the cheese and it's 10 stars. Try it with corn cut off the cob, frozen tends to be a bit rubbery.