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Creamed Corn Recipe

A delicious and creamy corn side dish.

Prep Time
2 mins
Cook Time
2 mins
Total Time
10 mins
Servings: 8
Calories: 136 kcal
Course: Side Dish

Ingredients

  • 4 cups (656g) corn kernels fresh or frozen or canned
  • 1 teaspoon onion powder
  • ⅓ teaspoon nutmeg
  • salt and pepper to taste
  • 1 tablespoon cornstarch
  • 1 cup (240g) whole milk
  • ½ cup (120g) heavy cream

Instructions

    Cup of Yum
  1. Melt butter in a saucepan and stir in the corn kernels.
  2. Cook the corn for a few minutes, then mix in onion powder, nutmeg, salt and pepper.
  3. 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.
  4. Stir in the heavy cream until the cream corn mixture is warmed through.

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

Calories 136kcal (7%) Carbohydrates 17g (6%) Protein 4g (8%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.01g Cholesterol 20mg (7%) Sodium 27mg (1%) Potassium 258mg (7%) 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

% 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.