Creamed Corn Recipe

A delicious and creamy corn side dish.

Course Side Dish

Diet Gluten Free

Prep Time 2

Cook Time 8

Total Time 10

Servings

Calories 136kcal

Melt butter in a saucepan and stir in the corn kernels.
Cook the corn for a few minutes, then mix in onion powder, nutmeg, salt and pepper.
Stir constantly for 30 seconds, then add cornstarch and milk, stirring until combined. Cook over medium-high heat for 4-5 minutes, or until the mixture is thickened.
Stir in the heavy cream until the cream corn mixture is warmed through.

If using fresh corn, shuck the corn and use a sharp knife to cut the kernels from the cob.
If using canned corn, be sure to drain it completely.
Thaw frozen corn and drain off any excess water.
Cornstarch makes this recipe gluten free, but you can use all purpose flour to thicken the sauce if you prefer and gluten is not a concern.
Use a small bowl to mix the cornstarch slurry before slowly pouring it into the corn.
Easily double this recipe if desired.
Substitute the milk and heavy cream with an equal amount of half and half.
Use a stick blender to blend some or all of the corn kernels for a smoother texture.
Be sure to season the corn well with salt and ground black pepper.
If using sweet corn, you probably don’t need any added sugar.
This is the perfect side dish for your Thanksgiving table.
Top with herbs like fresh parsley.
There are 3 WW Blue Plan SmartPoints in one serving of this.