Gullivers Creamed Corn

Recipe for the creamed spinach served at Gulliver's Restaurant.

Gullivers Creamed Corn Ingredients
- 8 ears of corn
- 1 cup of whipping cream (from the carton, not whipped)
- 2 teaspoons of salt
- 1 teaspoon of sugar
- 1/2 teaspoon of MSG (optional)
- 2 tablespoons or butter + pieces of butter for topping
- 2 teaspoons of flour
- Grated parmesan cheese

Gullivers Creamed Corn Instructions
Cut corn kernels from the cob and place them in a saucepan with the whipping cream. Bring the mixture to a boil, then reduce the heat and simmer 5 minutes. Stir in the salt, sugar, and - if you're using it - the MSG. Melt 2 tablespoons of butter in a small pan and stir in the flour to make a roux, but do not let it brown. Stir the butter and flour mixture into the corn and cook until the creamed corn has slightly thickened. Turn the corn into an ovenproof dish, sprinkle with the cheese, and dot the top with butter. Brown the top under a broiler

This creamed corn recipe was published in the 1981 Los Angeles Times California Cookbook. That edition is currently out of print but 2007 Los Angeles Times Cookbook can still be found in bookstores.

See also
More Recipes from California
Los Angeles for Visitors
California for Visitors