Gluten Free Creamed Corn is rich, creamy, and ready in about 15 minutes using fresh or frozen corn. Whether you're serving it alongside a holiday dinner or using it as the filling for my Gluten Free Corn Casserole, this easy side dish is simple enough for weeknights and special enough for the holiday table.
Gluten Free Creamed Corn At A Glance
- 🕒 Total Time: 15 minutes
- 👥 Servings: 4
- 🌽 Cuisine Type: American Comfort Food / Holiday Side Dish
- 🧈 Flavor Profile: Sweet corn simmered in cream, butter, Parmesan, and warm spices for a rich, velvety side with just a hint of nutmeg and cayenne.
- 🌾 Dietary Info: Gluten-free as written using gluten-free flour. Easily made dairy-free with plant-based butter, milk, cream, and Parmesan alternatives.
- 📦 Storage Notes: Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream if needed to loosen the sauce.
- ⭐ Why You'll Love It: This quick creamed corn comes together in just 15 minutes using fresh or frozen corn. It's rich, creamy, and reliable enough for holiday dinners but easy enough to serve alongside a weeknight meal.
Save And Summarize This Recipe
Creamed Corn is one of those Thanksgiving side dishes that disappear quickly every year. It comes together in just 15 minutes, making it easy to prepare while the rest of the holiday meal comes together. Pair it with my Homemade Cranberry Sauce for the perfect balance of creamy and tangy flavors, and don't forget a pan of Cornbread if you're feeding a larger crowd.
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If you're looking for more vegetable side dishes to round out your menu, this creamed corn pairs beautifully with recipes that add color and balance to the plate. My Roasted Brussels Sprouts and Carrots bring caramelized sweetness, while the Roasted Honeynut Squash is equally at home on a Thanksgiving table. My Sweet Potato Casserole is also a hit on the table.
Key Ingredients
You will need the following ingredients to make this creamed corn:
- Corn: Fresh corn delivers the sweetest flavor and best texture when it's in season, but I've tested this recipe with frozen corn many times and it works beautifully. If using frozen corn, thaw and drain it well to prevent excess moisture from thinning the sauce.
- Heavy Cream: Heavy cream creates the rich, silky texture that makes this creamed corn so satisfying. I've also tested it with plant-based cream for a dairy-free version, and while the flavor is slightly different, it still thickens nicely and remains creamy.
- Gluten-Free Flour: A good-quality cup-for-cup gluten-free flour blend thickens the sauce without affecting the flavor. Whisk it thoroughly with the milk before adding it to the skillet to prevent lumps. If gluten isn't a concern, regular all-purpose flour works just as well.
See the recipe card for quantities.
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Variations
- Savory: Add some chopped, cooked bacon pieces to the creamed corn for an added savory flavor. You can cook a few slices of bacon in the pan. Take the bacon out and chop. Drain off all but a couple of teaspoons of fat and use just the fat along with the rest of the corn ingredients.
- Spicy: If you like heat, you can add more cayenne pepper or mix in some sliced jalapenos.
- Seasonings: You can adjust the seasonings of the creamed corn by adding more or less cayenne or nutmeg. I sometimes like to add dried thyme or parsley to the corn.
- Dairy-Free - I typically use plant-based milk in this recipe to stay dairy-free and it works in this recipe. You can find plant-based whole cream easily at the grocery store.
How To Make Gluten Free Creamed Corn: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Take the kernels of corn off of the cob.
Step 2: Heat the butter in a large skillet over medium heat and sauté the fresh corn until warm.
Add in the cream, salt, pepper, sugar, cayenne, and nutmeg. Mix well. Bring to a low simmer.
Step 3: Make a slurry in a small bowl by whisking together the milk and the gluten free flour until mostly smooth.
Step 4: Add the slurry to the corn mixture and continue to cook until the creamed corn has thickened to your desired consistency, about 5 minutes.
Take off the heat and add in the parmesan cheese. Stir until melted. Serve.
Recipe Tips
- Bring the milk to room temperature before you mix it in with the gluten-free flour. This helps it mix better and the result will be fewer clumps and a smoother texture.
Gwen's Pro Tip
The creamed corn will thicken up the more it cools. If it becomes too thick for your liking, just add a bit more milk to the mixture.
Gluten Free Creamed Corn FAQ's
Store leftovers once cooled in an airtight container in the fridge for up to 3 days. Reheat them on the stove with a splash of milk to thin the consistency.
Yes but it will taste better with frozen or fresh. Just make sure to fully drain the corn before you add it to the skillet so that it doesn't affect the texture of the recipe.
Allow it to cook down a bit more. The longer it simmers, the more the corn will thicken. Then, allow it to cool a bit so you can get a better idea of the texture and adjust from there.
Yes. Creamed corn is just as delicious when made a day or two in advance of when you need it. If you know you're making it in advance, don't simmer it as long as you would to serve it fresh. Leave a bit of liquid. This way, when you heat it back up, you can adjust it to your preferred consistency.
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Thank you!
Gwen
Gluten Free Creamed Corn (Ready in 15 Minutes)
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Ingredients
- 4-5 ears of corn or 2 (10oz) bags of frozen corn kernels, thawed
- 1 cup heavy cream or plant-based cream
- 1 teaspoon salt
- 2 tablespoons sugar
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne
- ½ teaspoon ground nutmeg
- 2 tablespoons butter
- 1 cup whole milk or plant-based milk
- 2 tablespoons all-purpose gluten free flour blend or all-purpose flour
- ¼ cup parmesan cheese grated
Instructions
- If you are using fresh corn, take the kernels of corn off of the cob. I like putting the cob on a "stand" inside a bowl to catch all of the delicious "milk" that comes from the corn.
- In a large skillet over medium heat, add the butter and the corn. Saute until the corn is warmed through.
- To the skillet, add the cream, salt, sugar, pepper, cayenne, and nutmeg. Mix to combine and bring to a low simmer.
- In a small bowl make the slurry by combining the gluten free flour and the milk. Whisk until well combined.
- Stir the slurry into the corn mixture and continue to cook over medium heat until thickened, about 5 minutes.
- Remove from heat and stir in the parmesan cheese until melted. Serve.
Gwen Wolken says
You will love this super simple creamed corn!