Creamed Corn

by elyn_ryn

If you like creamed corn, then I think you will love this recipe! It is easy to make, cooks quickly, and is naturally gluten-free.

Many recipes for creamed corn use flour as a thickener. However, this recipe has no flour in it but it is still thick and creamy because it uses chopped corn which enhances the flavor.

To chop the corn, place it in a food processor or electric chopper and process until it is chopped fine as shown in the photo above.

I always make this recipe with frozen corn but I think fresh corn would work just as well. However, I would avoid canned corn because I think it would change the taste of this dish. My favorite corn for this recipe is a sweet white and yellow mixed corn which I list in the Notes section after the recipe.

This recipe calls for half and half; however, you can substitute whole milk. But give the half and half a try because it will give you amazing results.

In a closet, I found this cute little vintage bowl and cookie jar for serving this corn dish. I think they both made the corn even more appetizing!

Think about different ways you can use your serving pieces. This cookie jar was just the right size for this dish. It has a lid that keeps the corn warm and it was cute enough to use for serving guests. Next time I might put a corn chowder in it! And can you imagine how pretty it would look on a Thanksgiving serving table?

I hope you enjoy this recipe!

Print Recipe
Creamed Corn
Turn frozen corn into delicious creamed corn with this easy recipe.
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Add one bag of corn to a food processor or electric chopper and process on high until finely chopped.
  2. Melt butter in a large skillet and then add the chopped corn and stir.
  3. Add the other two bags of corn, the half and half, salt, and pepper. Stir until well mixed.
  4. Heat on medium heat until corn starts to boil. Then reduce the heat to low and simmer the corn for 10-15 minutes or until all the corn is thawed and the half and half has reduced a little.
Recipe Notes

In this recipe, I used Birds Eye Baby Gold & White Corn which yielded great results.

You can substitute fresh corn in this recipe.

When reheating add a little half and half if the corn is too dry.

You may also like

Leave a Comment