Do you love creamed corn, but can't have gluten? You're in luck! I've got a delicious gluten-free creamed corn recipe. This homemade recipe is simple to follow and only requires a few ingredients. So, gather up your ingredients, and let's get started!
Creamed corn from scratch has a superior taste and texture to canned creamed corn. It can be served as a side dish or incorporated into any recipe using canned creamed corn (like our gluten-free corn pudding casserole).
Why This Recipe Works
Creamed corn recipes often rely upon a roux made of flour and butter to thicken the dish. But I find a gluten-free roux or a starch-based thickener gives creamed corn a gritty texture.
These alternative starches disrupt the creamy texture we all love. So, in this recipe, I use cream cheese and heavy cream as natural thickeners. The cream cheese imparts a rich flavor and provides a smooth, creamy texture.
This side dish is ready in less than 30 minutes which means it isn't just for holidays.
🧾Ingredients
Fresh corn is always best but when out of season I prefer to use frozen corn. If you do use fresh corn be sure to save all the juice that comes out when you cut the kernels off the cob. Adding it to the puree enhances the flavor.
Not sure about your cream cheese? Check out our article about gluten-free cream cheese options.
Nutmeg may seem like an odd choice. But it isn't just for baking. Its mild peppery flavor and warm notes make it the perfect pairing for cream-based dishes.
⏲️ How to Make Creamed Corn
Step 1- Prep the Corn
Thaw corn if frozen. If fresh remove husks and silk from the corn, then cut kernels off the cob (you should have about five cups).
Puree two cups of the fresh corn kernels in a blender or food processor with milk until smooth. Set aside.
Step 2- Cook the Cream Mixture
In a large pot, melt butter over medium heat. Add the heavy cream and cream cheese, whisking constantly until completely melted and smooth. Add in the sugar, salt, and nutmeg.
Step 3- Add the Corn
Stir in both the pureed corn and the whole corn kernels. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally. The corn is thickened when you can run a rubber spatula down the middle of the pan and the mixture will remain separated momentarily.
🥗What to Serve with Creamed Corn
Creamed corn is a perfect side dish for BBQ chicken thighs, blackened cod, smoked baby back ribs, or roasted turkey breast.
To round out the meal I like to serve it with sauteed greens. And a tall glass of blueberry iced tea.
💭Recipe Variations
Creamed corn is delicious on its own, but there are a few ways you can change up the recipe if you're looking for something different.
For a little bit of heat, stir in some diced jalapeno peppers or red pepper flakes.
Need more protein? Stir in some cooked bacon or crumbled sausage.
👩🏻🍳Expert Tips
- If you don't have a food processor or blender, you can use an immersion blender right in the pot to puree the corn and milk
- Using a saute pan will result in faster thickening. If you use a saucepan it may take considerably longer.
🌡️Storage
Creamed corn is best served fresh but leftovers can be stored in an airtight container in the fridge for up to four days. Reheated in a saucepan over low heat.
Creamed corn should not be frozen. The cream sauce will separate when reheated.
💬Frequently Asked Questions
Canned creamed corn varies by brand on whether or not it is gluten-free. Many are made with modified starches, some corn, and others are wheat-based. When in doubt making it from scratch is best.
Creamed Corn from Scratch (Gluten-Free)
Ingredients
- 5 cups fresh or frozen corn kernels roughly 8 ears of fresh corn
- ½ cup whole milk
- 2 tablespoon butter
- 1 cup heavy cream
- 3 ounces cream cheese cut into pieces
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- ¼ teaspoon nutmeg
Instructions
- Puree 2 cups of the fresh corn and the milk in a blender or food processor.5 cups fresh or frozen corn kernels, ½ cup whole milk
- Melt the butter in a large saute over medium heat. Add the heavy cream and cream cheese. Stir until all the cream cheese has melted. Add in the sugar, salt, and nutmeg.2 tablespoon butter, 1 cup heavy cream, 3 ounces cream cheese, 1 tablespoon granulated sugar, 1 teaspoon salt, ¼ teaspoon nutmeg
- Stir the pureed corn and the whole corn. Simmer until thickened (about 20 minutes), stiring often.5 cups fresh or frozen corn kernels
Notes
- Using a saute pan will result in faster thickening. If you use a saucepan it may take considerably longer.
- The corn is thickened when you can run a rubber spatula down the middle of the pan and the mixture will remain separated momentarily.
- Do not freeze creamed corn. The sauce will break when reheated.
Join the Discussion