Recipe(tried): Gulliver's Creamed Corn

8 ears corn
1 c. whipping cream
2 t. salt
1 t. sugar
1/2 t. MSG (optional)
butter or margarine
1 t. flour
grated parmesan cheese

Cut corn from cob and place in saucepan with whipping cream. Bring to a boil, reduce heat, and simmer 5 minutes. Stir in salt, sugar and MSG. Melt 2 teaspoons butter in small pan and stir in flour. Do not brown. Stir butter-flour roux into corn and cook until slightly thickened. Turn corn into ovenproof dish, sprinkle with parmesan cheese, and dot with butter. Brown under broiler. Serves 8-10.

Note: This is not nearly as good when made with frozen or canned corn -- but it works in a pinch. If frozen, defrost first, and press out water -- REALLY PRESS HARD. Same with canned corn. Good luck.