Mmmm corn…
Mmmm corn… Easy, Traditional & Healthy Homemade Creamed Corn
Introduction
Mmmm corn… I still say it out loud every time I spoon this warm, buttery creamed corn into my bowl — it’s one of those cozy, nostalgic dishes that tastes like home. This easy, traditional recipe is part weeknight comfort and part holiday side: serve it with grilled chicken on a busy Tuesday, bring it to a Sunday family meal, or let it shine alongside roast turkey at Thanksgiving. It’s homemade, simple to make, and surprisingly flexible if you want a healthier twist.
🧂 Ingredients:
- 4 cups fresh or frozen corn kernels (about 4 ears fresh)
- 1 small yellow onion, finely chopped
- 2 tbsp unsalted butter (or 2 tbsp olive oil for a lighter/vegan option)
- 1 clove garlic, minced
- 1/2 cup whole milk (or unsweetened plant milk — almond, oat, or coconut)
- 1/2 cup heavy cream (or full-fat coconut milk or cashew cream for vegan)
- 1 tbsp cornstarch or 1½ tbsp all-purpose flour (or 1 tbsp arrowroot for gluten-free)
- 1 tsp sugar (optional — balances corn sweetness)
- 1 tsp kosher salt (adjust to taste)
- 1/4 tsp black pepper
- 2 tbsp finely chopped fresh chives or parsley
- Optional: 1/4 cup grated Parmesan or sharp cheddar (omit for vegan)
- Optional: pinch smoked paprika or cayenne for a little heat
👩🍳 Directions:
- Prep your corn: If using fresh ears, cut kernels off the cob. Tip: run the back of your knife down the cob to release the creamy corn milk — that adds flavor.
- Sauté onion: In a large skillet over medium heat, melt butter (or heat oil). Add chopped onion and sauté 3–4 minutes until soft and translucent.
- Add garlic: Stir in minced garlic and cook 30 seconds until fragrant.
- Cook the corn: Add corn kernels and cook 5–7 minutes, stirring occasionally, until corn is bright and just starting to blister.
- Make the cream base: In a small bowl, whisk cornstarch (or flour) into the milk until smooth. Pour milk mixture and cream into the skillet with the corn. Add sugar, salt, and pepper.
- Simmer & thicken: Bring to a gentle simmer and cook 4–6 minutes, stirring, until the sauce thickens to your liking. If using cornstarch, it will thicken quickly; if using flour, give it a couple extra minutes.
- Finish & flavor: Stir in Parmesan (if using) and chopped chives/parsley. Taste and adjust seasoning. For smoky or spicy notes, add a pinch of smoked paprika or cayenne.
- Serve warm: Transfer to a serving bowl and garnish with extra herbs. Tip: If the sauce gets too thick after cooling, reheat with a splash of milk.
Total active time: ~20–30 minutes. Serves 4–6 as a side.
💡 Tips & Variations:
- Vegan swap: Use olive oil or vegan butter, replace cream with full-fat coconut milk or cashew cream, and omit cheese or use a vegan cheese alternative.
- Gluten-free: Use cornstarch or arrowroot instead of flour — the dish is naturally gluten-free when you skip wheat flour.
- Low-carb alternative: Corn is higher in carbs; for a lower-carb “creamed corn” feel, swap half or all the corn for riced cauliflower and add a small amount of sweet corn for texture.
- Make it lighter: Use low-fat milk instead of cream, and reduce butter to 1 tablespoon. Add extra herbs to boost flavor.
- Add-ins: Stir in crisp bacon bits for smoky crunch, or fold in fresh roasted poblano for heat.
- Serving ideas: Pile it beside roasted chicken, smother your baked potatoes, spoon over grilled fish, or use it as a filling for warm corn tortillas. It’s also dreamy with cornbread.
- Leftovers & storage: Keep in an airtight container in the fridge for 3–4 days. To freeze, cool fully and freeze up to 2 months — note texture may soften on thawing. Reheat gently on the stove with a splash of milk to loosen.
🩺 Health & Lifestyle Tie-in:
Corn delivers fiber, B vitamins (like folate and thiamine), and antioxidants such as lutein and zeaxanthin, which support eye health. Choosing whole-food sides like this homemade creamed corn — especially when you make healthier swaps — is a small act of self-care that can lead to long-term benefits. Eating well today may help reduce health-related costs down the road; investing time in homemade meals can be a tasty part of healthy living and financial wellness.
❤️ Conclusion:
If you make this Mmmm corn… recipe, please tell me how it turned out — leave a comment or tag me in your photo; I’d love to see your version. Cozy up with a bowl, share it with the people you love, and enjoy that nostalgic first spoonful.
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Homemade Creamed Corn
Ingredients
Method
- If using fresh ears, cut kernels off the cob. Run the back of your knife down the cob to release the creamy corn milk.
- In a large skillet over medium heat, melt butter (or heat oil). Add chopped onion and sauté 3–4 minutes until soft and translucent.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add corn kernels and cook 5–7 minutes, stirring occasionally, until corn is bright and just starting to blister.
- In a small bowl, whisk cornstarch (or flour) into the milk until smooth. Pour milk mixture and cream into the skillet with the corn. Add sugar, salt, and pepper.
- Bring to a gentle simmer and cook 4–6 minutes, stirring, until the sauce thickens to your liking.
- Stir in Parmesan (if using) and chopped chives/parsley. Taste and adjust seasoning. For smoky or spicy notes, add a pinch of smoked paprika or cayenne.
- Transfer to a serving bowl and garnish with extra herbs. If the sauce gets too thick after cooling, reheat with a splash of milk.
