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Basic Creamed Corn

Saved in 27 recipe boxes and 15 cookbooks
add your photo of this recipe! Basic Creamed Corn

Creamy, sweet and delicious. It's worth making your own creamed corn instead of getting it from a can.













Trans-fat Free, Low Sodium


3tablespoons butterVideo or margarine
3tablespoons flour, all-purpose
cups milk, whole warmed or light cream
3cups corn kernels cut from about 5 ears of corn
1x salt to taste*
1x white pepper to taste*
Add for variety
1x chives chopped*
1x sweet red bell pepper julienne strips*
1x green bell pepper julienne strips*
1x carrot shredded*
1x mushrooms sauteed button*
1pinch curry powder *
1x bacon crumbled*
* not incl. in nutrient facts


Melt butter, stir in flour. Add milk slowly, stirring with whisk until completely blended, thickened and gently bubbling. Add kernels and simmer about 3 minutes. Season with salt and white pepper.

Leftover Creamed Corn; puréed in blender or food processor, makes a quick sauce for shrimp, scallops or crab. Mix cooked seafood into corn sauce, simmer gently and spoon over a toasted English muffin.

Although any variety of fresh corn will do, white, thin-skinned kernels make a superb creamed vegetable dish.

First published: last updated: 2015-03-01

5 stars - based on 1 ratings, best: 5, worst: 0, reviews: 1



almost 4 years

Much better than that canned stuff they try to call creamed corn. If you use fresh corn it's incredibly sweet but I've tried this recipe with frozen corn and it works well too.



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Nutrition Facts

Serving Size 149g (5.3 oz)
Amount per Serving
Calories 16746% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 76mg 3%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 9%
Sugars g
Protein 10g
Vitamin A 8% Vitamin C 9%
Calcium 7% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

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