Gulliver's Cream Corn

Gulliver's Cream Corn

107 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  FoodieWife

“I have been told that this is the recipe from a (now defunct) restaurant chain the the San Francisco Bay Area. This creamed corn is in a thick and sweet sauce. This isn't a low-fat side-dish for calorie counters, but once in a while -- live it up! Very tasty with a holiday prime rib or turkey dinner. The recipe does call for M.S.G. (Accent) which I have never used. Frankly, it's delicious and very easy to make, even without the M.S.G.”

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Adjust Servings

Original recipe yields 8 servings



  1. Place corn kernels, whipping cream, milk, salt, flavor enhancer, sugar, and white or cayenne pepper in a large stockpot. Bring to a slow, low boil beginning on medium heat, stirring frequently. Simmer for 5 minutes on low heat.
  2. Melt butter in the microwave, or in a small saucepan on low heat. Whisk in flour until smooth. Stir into the corn until well blended. Enjoy!

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Reviews (107)

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Equess3n's friend got the "Hand out Recipe" that leaves out the secret ingredient. Change the milk to evaporated milk and eliminate the sugar and you've got the Gulliver's cream corn that all Californian's came to love!

Jennifer Zilla

Jennifer Zilla

I used Evaporated milk over the regular milk No MSG I made it the day before Thanksgiving and the day of I took it out of the refrigerator an hour and a half before dinner. Let it sit out to come to room temperature. A half hour before dinner I added a parmesan cheese to the top with a thin layer of dried bread crumbs and a T. of butter and put it in the oven at 350 to heat back up. This was very good!! Everyone ate it and really enjoyed it. My brother in law who said he "hated" cream corn tried it. He said "I had not had this since I was a kid -- my tastes must have changed -- THIS IS SO GREAT!" His wife then told him "this is not the garbage out of the can -- and calling this 'cream corn' is an insult." This recipe is going in my bag of tricks!

Kimberly Jayne

Kimberly Jayne

My family has been making this for the holidays since the early 70's when we use to eat at Gullivers in Southern California. In fact, I am required to bring it to every holiday meal or I dont think I would be let in the door! The original recipe includes parmesan cheese doted with butter sprinkled on top and then is browned under the broiler for a few mins. Definately an only once or twice a year treat!!

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Amount Per Serving (8 total)

  • Calories
  • 295 cal
  • 15%
  • Fat
  • 15.6 g
  • 24%
  • Carbs
  • 38.7 g
  • 12%
  • Protein
  • 6.3 g
  • 13%
  • Cholesterol
  • 51 mg
  • 17%
  • Sodium
  • 356 mg
  • 14%

Based on a 2,000 calorie diet



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Cream Corn Like No Other


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Baked Corn II