A healthy twist on a classic this Gluten Free Creamed Corn is just what your table needs. Thick and creamy, made with either fresh or frozen corn, this recipe comes together in under 15 minutes and will pair with any main course.
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Creamed corn is a classic side dish that is pure comfort food. Typically made with flour as a thickener, this recipe uses a gluten free flour blend and unique seasonings for its taste and texture. Made in about 15 minutes this creamed corn has a rich, thick consistency and the perfect balance of comfort and spice.
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When I make this dish I often use up the leftovers to make a Gluten Free Corn Casserole. I love serving the Creamed Corn with dishes you find on a Thanksgiving table like the Gluten Free Cornbread Recipe, Mushroom Cauliflower Recipe, or the Gluten Free Sweet Potato Casserole.
Ingredients
You will need the following ingredients to make this creamed corn:
Ingredient Notes
- Corn - You can use either fresh or frozen corn in this recipe. I do not recommend using canned corn. It doesn't have the flavor or texture that fresh or frozen has. I am using fresh corn in this recipe.
See the recipe card for quantities.
Additions & Substitutions
Additions:
- Savory: Add some chopped, cooked bacon pieces to the creamed corn for an added savory flavor. You can instead,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.
Substitutions
- Plant-Based Butter - You can use a non-dairy butter in this recipe.
- 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.
Confidence 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.
I love serving this side dish with a main course that is meat like the Recipe For A Chuck Roast In A Crock Pot or the Boneless Beef Ribs!
Frequently Asked Questions
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.
Main Course Meals To Pair
Let me know your thoughts on Gluten Free Creamed Corn by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Quick Gluten Free Creamed Corn
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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 tbsps sugar
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne
- ½ teaspoon ground nutmeg
- 2 tbsps butter
- 1 cup whole milk or plant-based milk
- 2 tbsps 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!