Description
This easy creamed corn recipe is a delicious and creamy side dish made with simple ingredients like butter, onion, garlic, and corn, thickened with milk and arrowroot powder. It’s quick to prepare and can be made dairy-free with substitutions. Perfect to serve warm as a comforting addition to any meal.
Ingredients
Scale
Main Ingredients
- 1 Tablespoon unsalted butter
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 16 oz bag frozen corn kernels, thawed
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1 ½ cups whole milk or dairy-free milk
- 1 Tablespoon arrowroot powder, cornstarch or all-purpose flour
Optional Garnishes
- Freshly grated parmesan, ¼ cup
- Fresh parsley, for serving
Instructions
- Heat the butter and sauté aromatics: Heat butter in a medium skillet over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and softened, about 5-6 minutes.
- Add corn and season: Stir in the thawed corn kernels, salt, and freshly ground black pepper. Cook the mixture until the corn softens, approximately 5 minutes.
- Prepare thickening mixture: While the corn cooks, whisk together the milk and arrowroot powder (or cornstarch/flour) in a small bowl until smooth.
- Combine and thicken: Pour the milk mixture into the skillet with the corn. Bring to a boil, then reduce heat to a simmer. Cook until the sauce thickens, about 3-5 minutes, stirring occasionally.
- Optional blending for creaminess: For a thicker and creamier texture, use an immersion blender to puree some of the corn mixture directly in the skillet until desired consistency is reached. Alternatively, blend about 1 cup of the corn mixture separately and stir it back into the skillet.
- Finalize seasoning and serve: Taste and adjust salt and pepper as needed. Optionally stir in ¼ cup freshly grated parmesan cheese for added cheesiness. Garnish with fresh parsley and serve warm.
Notes
- To make dairy-free: Use dairy-free milk such as almond or oat milk and substitute the butter with vegan butter or oil.
- Storing: Store leftover creamed corn in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Gently warm leftovers on the stovetop over low heat or in the microwave, adding a splash of milk to restore creaminess if needed.
- Thickening alternatives: Arrowroot powder, cornstarch, or flour can all be used as thickening agents depending on availability and dietary preference.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 250 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 15 mg
