Creamed Corn Recipe
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Unrated
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Prep Time
2 mins
-
Cook Time
8 mins
-
Total Time
10 mins
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Servings
8
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Calories
136 kcal
-
Course
Side Dish
Creamed Corn Recipe
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A delicious and creamy corn side dish.
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Ingredients
- 4 cups corn kernels fresh or frozen or canned, 656 g
- 1 teaspoon onion powder
- ⅓ teaspoon nutmeg
- salt to taste
- black pepper to taste
- 1 tablespoon cornstarch
- 1 cup whole milk 240 g
- ½ cup heavy cream 120g
Instructions
- Melt butter in a saucepan and stir in the corn kernels.
- Cook the corn for a few minutes, then mix in onion powder, nutmeg, salt and pepper.
- Stir constantly for 30 seconds, then add cornstarch and milk, stirring until combined. Cook over medium-high heat for 4-5 minutes, or until the mixture is thickened.
- Stir in the heavy cream until the cream corn mixture is warmed through.
Equipments used:
Notes
- If using fresh corn, shuck the corn and use a sharp knife to cut the kernels from the cob.
- If using canned corn, be sure to drain it completely.
- Thaw frozen corn and drain off any excess water.
- Cornstarch makes this recipe gluten free, but you can use all purpose flour to thicken the sauce if you prefer and gluten is not a concern.
- Use a small bowl to mix the cornstarch slurry before slowly pouring it into the corn.
- Easily double this recipe if desired.
- Substitute the milk and heavy cream with an equal amount of half and half.
- Use a stick blender to blend some or all of the corn kernels for a smoother texture.
- Be sure to season the corn well with salt and ground black pepper.
- If using sweet corn, you probably don’t need any added sugar.
- This is the perfect side dish for your Thanksgiving table.
- Top with herbs like fresh parsley.
- There are 3 WW Blue Plan SmartPoints in one serving of this.
- If using fresh corn, shuck the corn and use a sharp knife to cut the kernels from the cob.
- If using canned corn, be sure to drain it completely.
- Thaw frozen corn and drain off any excess water.
- Cornstarch makes this recipe gluten free, but you can use all purpose flour to thicken the sauce if you prefer and gluten is not a concern.
- Use a small bowl to mix the cornstarch slurry before slowly pouring it into the corn.
- Easily double this recipe if desired.
- Substitute the milk and heavy cream with an equal amount of half and half.
- Use a stick blender to blend some or all of the corn kernels for a smoother texture.
- Be sure to season the corn well with salt and ground black pepper.
- If using sweet corn, you probably don’t need any added sugar.
- This is the perfect side dish for your Thanksgiving table.
- Top with herbs like fresh parsley.
- There are 3 WW Blue Plan SmartPoints in one serving of this.
Nutrition Information
Show Details
Calories
136kcal
(7%)
Carbohydrates
17g
(6%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.01g
(1%)
Cholesterol
20mg
(7%)
Sodium
27mg
(1%)
Potassium
258mg
(5%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
404IU
(8%)
Vitamin C
5mg
(6%)
Calcium
50mg
(5%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 20mg | 7% |
| Sodium | 27mg | 1% |
| Potassium | 258mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 404IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 50mg | 5% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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