Description
A simple, creamy, and comforting creamed corn recipe made with butter, onions, garlic, and corn, thickened with milk and arrowroot or cornstarch. Perfect as a side dish and easily adaptable to dairy-free diets.
Ingredients
Scale
Main Ingredients
- 1 Tablespoon unsalted butter
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 16 oz bag frozen corn kernels, thawed
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1 ½ cups whole milk or dairy-free milk
- 1 Tablespoon arrowroot powder, cornstarch or all-purpose flour
- ¼ cup freshly grated parmesan, optional
- Fresh parsley, for serving
Instructions
- Heat butter and sauté aromatics: Heat butter in a medium skillet over medium heat. Add chopped onion and minced garlic, sautéing until fragrant and translucent, about 5-6 minutes.
- Cook the corn: Add thawed corn kernels, ½ teaspoon salt, and ¼ teaspoon black pepper to the skillet. Cook the mixture until corn softens, about 5 minutes.
- Prepare thickening mixture: In a small bowl, whisk together the milk and arrowroot powder or cornstarch until smooth.
- Combine and thicken sauce: Pour the milk mixture into the skillet with the corn. Bring to a boil, then reduce heat and simmer until the sauce thickens, about 3-5 minutes.
- Optional blending for creaminess: For thicker, creamier texture, puree some of the corn mixture using an immersion blender or transfer about 1 cup to a blender or food processor. Blend and stir back into the skillet.
- Season and serve: Taste and adjust salt and pepper if needed. Stir in freshly grated parmesan if desired for extra cheesiness. Garnish with fresh parsley and serve warm.
Notes
- Make it dairy-free: Use dairy-free milk and vegan butter to accommodate a dairy-free diet.
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on stovetop over low heat or in microwave, adding a splash of milk to restore creaminess if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 160 kcal
- Sugar: 7 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 15 mg
