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!