Gulliver's Creamed Corn

If you've never had Gulliver's corn. . . Well, what can I say. You're missing out. Uh, yea, missing out on a whole lot of calories and fat, I suppose. But missing out on undoubtedly the best creamy corn you're ever gonna eat. We're lucky to still HAVE a Gulliver's Restuarant here in the county where I live. Although I can't say that I've been there for at least 4+ years. They do make some mighty fine prime rib. But it's the corn - only the corn - that I'd go there for - just to have seconds.

The recipe was printed in the Los Angeles Times Food Section, back in the 1970's. I've made it dozens of times since. I can remember, really I can, the day it appeared in the Times. My face lit up like a lightbulb. I never thought I'd get the recipe! What's funny is that it's nothing fancy. No unusual ingredients - just rich cream, a little sugar and Parmesan cheese on top. And likely, back in the 70's it was that green canned Parmesan, not the real thing.

It's a staple at Thanksgiving dinner for some dear friends of ours (yes, Maggie, that's you!). They hosted our family many a holiday and I made a triple batch to serve the multitudes on one of them. When I went to look for the recipe today, it wasn't there, so I turned to a book, given to me by a dear friend, Linda T., when she worked at the Times. She was the outside sales rep for the Times, we were the customer, our ad agency, Ad Masters. Linda kindly brought me a Rose Dosti autographed copy of the book in 1994, when it was published. Dear SOS was the column in each week's Food Section with requests from readers for "special" recipes, or more often, ones from popular restaurants, bakeries, even some dives, in and around Southern California. Restaurants like the Brown Derby, Chasen's, Benihana, Bullock's, Clifton's (a venerable old cafeteria), El Cholo, Lawry's, Love's Barbecue, Marrakesh, and the Velvet Turtle. Dear SOS: Thirty years of Requested Recipes, by Rose Dosti. It's a treasured book in my collection; one I refer to occasionally. It's particularly fun to see the restaurants mentioned in it, many no longer in business. The book was printed just once in 1994- it's long out of print. I was so pleased to get one. In doing a Google search, ebay has one for $12.99 plus shipping. In case you always wanted one.

Back in those days I took different clients of our ad agency on a tour of the Times, probably about twice a year. It was a perk for our clients - the management at the Times would kindly entertain the client, the actual advertiser - we were just the middle man, the encourager, the ad writers and designers. (Because then, and even today when newspaper advertising is down, the Times charges an arm and a leg to advertise.) The tour included a lovely lunch in their executive dining room (not open to the public, not even to most employees). In taking the tour, we always walked past the test kitchen. It was all enclosed, with a big window. And a wide shade. In all the years (17), only once was I able to peek in the kitchen - the shade was UP. But alas, nobody was in there. No tasty goodies being prepared. No Rose Dosti popping in or out of an office or door. I'd heard stories about the aromas wafting in and out of the halls. Oh well.

So this recipe came from that book, and I am sure it's an authentic one pried from the owners of Gulliver's. Otherwise it wouldn't be in the book under the Gulliver's name. Gulliver's Creamed Spinach is on the same page. Also very good. But it's the Creamed Corn that is a favorite around our house. Made only on very, very special occasions. And although the recipe indicates it serves 8-10 people, if you have hearty eaters, or people who like seconds (ah-hem) this won't feed but about 6-7 people is my guess.

Gulliver's Creamed Corn
Recipe By: Gulliver's Restuarant via the Los Angeles Times
Servings: 8-10
8 ears corn
1 cup whipping cream
2 teaspoons salt
1 teaspoon sugar
2 teaspoons butter
2 teaspoons flour
1/3 cup grated Parmesan cheese
1. Cut corn from the cob and place in saucepan with whipping cream. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in salt and sugar.
2. Melt the butter in a small pan and stir in flour. Do not brown. Stir this roux into the corn and cook until slightly thickened. Turn corn into oven-proof dish. Sprinkle with cheese and dot with additional butter. Brown under the broiler and serve.

NOTES : You can use frozen corn, but make sure it's a superior quality. Defrost before proceeding with recipe.
Per Serving: 166 Calories; 11g Fat (56.8% calories from fat); 4g Protein; 15g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol; 504mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
To print a PDF recipe, click title at top.