Gluten Free Creamed Corn (Ready in 15 Minutes)
Thick and rich, this Gluten Free Creamed Corn recipe is a comforting side dish. Simple and easy to make, this recipe is perfect for any meal.
Servings: 4 people
Calories: 428kcal
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.
Notes
Use fresh or frozen corn. Fresh corn gives the sweetest flavor when it's in season, but frozen corn is a great year-round option. Be sure to thaw and drain frozen corn well before cooking.
Whisk the slurry until completely smooth. Combining the gluten-free flour and milk before adding it to the skillet prevents lumps and creates a silky, creamy sauce.
Simmer gently. Avoid boiling the cream, which can affect the texture. A gentle simmer is all you need to thicken the sauce.
Taste before serving. The sweetness of corn varies throughout the season, so adjust the salt or sugar slightly if needed after the sauce has thickened.
Make ahead. Prepare the creamed corn up to 3 days in advance and refrigerate. Reheat gently over low heat with a splash of milk or cream to restore its creamy consistency.
Freshly grate the Parmesan. It melts more smoothly than pre-shredded cheese and gives the finished dish the best flavor and texture.
Nutrition
Calories: 428kcal | Carbohydrates: 30g | Protein: 9g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 779mg | Potassium: 404mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1418IU | Vitamin C: 7mg | Calcium: 196mg | Iron: 1mg
