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–+ servings
side view of a spoonful of Creamed Corn in a bowl
Olga

Creamed corn

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This creamed corn is rich, sweet, and easy to make. A creamy stovetop side that tastes perfect next to roasted meats or on a holiday table.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 people
Course: Side Dish
Cuisine: American
Calories: 270
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 2 tbsp butter
  • 1 tbsp diced shallots
Corn
  • 12 mini corn on the cob frozen (or use frozen yellow sweet corn, canned corn not preferred)
Cream Mixture
  • 1 cup heavy cream
  • 1 cup half and half
  • 1 tbsp gluten-free flour
  • 1 tbsp honey good quality, or use sugar
  • ¼ tsp freshly cracked black pepper
Finish
  • Salt to taste
  • Fresh thyme for topping

Equipment

  • 1 Sauce Pan
  • 1 Wooden Cutting Board
  • 1 Knife
  • 1 Silicon Spatula

Method
 

Prep
  1. Boil the corn until tender, then slice the kernels off and set aside.
    sliced Boiled corn cob for creamed corn in a bowl
  2. In a small bowl, whisk the half and half with the flour until smooth and set aside. Dice the shallots.
    Milk and Flour Mixture for creamed corn in bowl
  3. Melt the butter in a skillet over medium heat. Add the diced shallots and cook until soft and fragrant. Add the corn and stir to coat.
  4. Pour in the heavy cream and cook for 4 to 5 minutes, stirring occasionally. Add the honey and pepper and continue cooking until the corn starts to break down.
  5. Whisk in the half and half and flour mixture. Cook for another 4 to 5 minutes, stirring often, until the mixture thickens and turns creamy.
  6. Blend about one cup of the mixture with a handheld blender or in a food processor until smooth, then stir it back into the skillet.
  7. Add salt to taste and top with fresh thyme before serving.

Nutrition

Calories: 270kcalCarbohydrates: 22gProtein: 4gFat: 20gCholesterol: 50mgSodium: 180mgFiber: 2gSugar: 6g

Notes

Notes:
  • Using frozen mini corn on the cob yields slightly lower sugar than canned corn.
  • If you swap honey for sugar, the calorie count stays roughly the same.
  • Using light cream or whole milk instead of heavy cream will reduce calories by about 40–50 per serving.

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