My mother-in law was the "Paula Deen" of her day. She never used margarine, butter was the only thing available in her kitchen. If the recipe called for milk, cream would make it better. "Calorie" or "fat" content were added to her list of "swear words" and they were never even a consideration when it came to cooking.

Naturally, when she tasted Gulliver's cream corn she knew it was a perfect fit for her repertoire of cooking sensations.

So the story goes, my mother-in-law Phyllis, was dining out one evening with my father-in-law at a local restaurant called Gulliver's. This restaurant was known first for its prime rib but even more spectacular than the fare of meat offered, was the amazing vegetable side dish they served of creamed corn. People would actually go to the restaurant because of the corn.

Being the persuasive individual Phyllis was, she promptly made the request of the waiter to bring her the recipe for the corn. Now, as far as I know, it is not customary for restaurants to give out their secret recipes, but then again, you have never met my mother-in-law. Her demanding nature at a restaurant has caused us to continually wonder how much "spit" we as a family must have actually eaten in our meal, because of some insulted server or chef.

At any rate, she somehow ended up with the recipe and started serving it to the family. Incidentally, I have recently discovered that about the same time the alleged coercion of the restaurant staff occurred, the recipe was published in the LA Times food section. Although, the actual truth as to how she came by the recipe has gone with her to the grave, personally I have felt the power of her persuasion, and believe her side of the story completely.

1 pound of frozen corn

12 ounces whipping cream

1 ½ Tablespoons of butter

1 ½ Tablespoons of flour

1 ½ teaspoons of salt

2 Tablespoons of sugar

½ teaspoon of "Accent" flavor enhancer

3 Tablespoons of grated Parmesan cheese

Put the frozen corn in the cream, over a low heat and bring to a boil. Separate the corn from the cream and return the cream to heat. Make a paste with the butter and flour, and slowly add the cream to the rue, to simmer and thicken. Simmer for about 5 minutes, stirring constantly, and then add the seasoning ingredients. Return the corn to this mixture and stirring constantly still bring it back to a boil over a low heat. Stir in the Parmesan cheese, and you are ready to serve.

Upon researching the LA Times issue more fully, I came across the actual recipe that was printed in the newspaper and see that it varies from the one my mother-in-law was given. So, as not to lead you a stray, and not really give you the actual Gulliver's recipe, I have decided to print it too. It is quite similar but indeed does have some difference. Having never tried the bottom one personally, my suggestions still remain with the original one I posted.

Recipe By: Gulliver's Restaurant 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.

Traditionally, my mother-in-law served this side dish with ham, but in actuality is goes well with any meat. It is so yummy, you might even get away with serving it as a dessert! lol Try it and see!