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Creamed corn in a skillet with a spoon.
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Homemade Creamed Corn Recipe (Gluten-Free)

This rich and creamy homemade creamed corn recipe is the perfect side dish for any occasion—including Thanksgiving dinner. Made with either fresh or frozen corn, this easy recipe tastes so much better than anything you can buy at the store. Plus, it's simple to make gluten-free!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 306kcal
Author Rebecca Taig

Ingredients

  • 5 cups (850g) sweet corn, fresh or frozen (approximately 8 ears of fresh corn)
  • 2 tablespoons (28g) butter
  • 2 tablespoons (17g) flour, all-purpose or gluten-free (see notes for gluten-free)
  • 1 cup (240ml) milk
  • 1 cup (240ml) heavy cream
  • 1 teaspoon salt

Optional

Instructions

  • Prepare the corn. If you're using frozen corn, be sure to thaw it completely before use. If you're using fresh corn, remove the husks and silk, then carefully cut the kernels off the cobs. After cutting, scrape the cobs to release the "corn milk," a starchy liquid that will naturally thicken the dish and add a deeper corn flavor. You'll need about 5 cups (850g) of kernels.
    Cutting corn off the cob.
  • Sauté the corn. In a large skillet over medium heat, melt the butter. Sauté the corn in the melted butter for 5-6 minutes, or until it is soft and plump.
    Creamed corn in a skillet with butter.
  • Add the flour. Sprinkle the flour over the corn and cook for 1 minute, stirring constantly.
    Creamed corn with flour with a skillet.
  • Add the cream and milk. Pour in the heavy cream and milk. Stir for 3 to 4 minutes, until the sauce has slightly thickened.
    Creamed corn with milk and cream added to the skillet.
  • Blend some of the corn. Scoop out about 2 cups of the creamed corn and place it in a blender or food processor. Blend it until the mixture is completely smooth. Then, pour the blended corn back into the skillet and stir to combine it with the rest of the corn.
    Alternatively, you can use an immersion blender directly in the skillet. Just blend a few sections of the corn for a few seconds until you get the desired creamy consistency.
    creamed corn in a food processor
  • Season and serve. Season the creamed corn with salt and, if you're using them, black pepper and Parmesan cheese. Stir everything together, then serve warm.
    Creamed corn in a large skillet with herbs.

Notes

Gluten-Free Flour: I am using Bob's Red Mill Gluten-Free 1 to 1 Baking Flour.

Nutrition

Calories: 306kcal | Carbohydrates: 28g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 462mg | Potassium: 428mg | Fiber: 2g | Sugar: 11g | Vitamin A: 992IU | Vitamin C: 8mg | Calcium: 80mg | Iron: 1mg