Quick Gluten Free Creamed Corn
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 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.
Notes
I am a huge fan of using fresh corn but frozen corn works just as well.
Feel free to sub out the dairy for any plant-based dairy. I make this dairy-free all the time.
If you do not want this to be gluten free, use regular all-purpose flour.
This can be made in advance and kept in an airtight container in the refrigerator for up to three days.
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
