660 creamed corn recipes

Low fat corn chowder thickened with evaporated skim milk instead of cream. Sweet corn, tender potatoes, and a touch of paprika for a creamy, lightened-up bowl.

Homemade hot fudge sauce with unsweetened and semi-sweet chocolate, butter, corn syrup, and vanilla. A thick, glossy ice cream topping ready in 20 minutes.

Hearty salmon chowder with potatoes, carrots, broccoli, corn, and evaporated milk in chicken broth: lighter than cream-based chowders but still rich and satisfying.

Cream cheese and picante sauce dip with a squeeze of lemon. Three ingredients, no cooking, ready in minutes. Serve with corn chips or potato chips.

Spam and corn chowder is a budget-friendly comfort soup of diced Spam, creamed corn, and potatoes simmered into a thick, creamy bowl. A one-pot pantry dinner that comes together with canned staples.

Iowa corn casserole with cream-style corn, crispy bacon, green pepper, and bread crumbs toasted in bacon drippings. A Midwestern side dish with smoky, crunchy depth.

A quick one skillet veggie dish. ******** During the summer I cook my Ratatouille and serve it with fresh corn on the cob. The corn only cooks for three min so this is a fast summer meal. ***Ratatouille entree, a side of Chicken rice, fresh corn on the cob and just picked strawberry shortcake served with homemade ice cream. *** I am missing summer!

Garden vegetarian chowder with potatoes, rutabaga, zucchini, corn, and carrots in a creamy evaporated milk broth. Hearty, no-cream soup ready in 35 minutes.

Dairy-free corn chowder made by pureeing cooked corn with chicken stock for natural creaminess, then finished with red bell pepper, rosemary, thyme, and basil. Thick, creamy, no cream needed.

Tender corn muffins made with sour cream, butter, and cornmeal for a moist, slightly sweet crumb. The sour cream and baking soda give these an extra-light texture.

Four-ingredient chocolate sauce with semi-sweet chips, corn syrup, milk, and butter. Glossy, pourable, and fridge-stable for a month. Great for ice cream, pie, or homemade gifts.

Lighter clam chowder made entirely in the microwave with leeks, potatoes, sweet corn, and low-fat milk. No cream, no roux, ready in about 40 minutes.

Enchilada bean bake layers corn tortillas with mashed beans simmered in red wine and spices, cottage cheese-yogurt cream, and cheddar. A lighter vegetarian Mexican casserole.

Texas-style pecan pie with a secret cornmeal addition for texture, both light and dark corn syrup for depth, and vanilla butternut extract. Gooey, crunchy, and piled with whipped cream.

Enchiladas verdes roll tender shredded chicken into corn tortillas, smothered in homemade roasted tomatillo salsa verde and topped with sour cream. Authentic Mexican dinner from scratch.

Mild fish chowder with white fish, tuna, potatoes, corn, and leeks in a dill-seasoned chicken broth. Light, creamy from the roux, and no heavy cream needed.