This Creamed Corn is the perfect healthy side to serve with your holiday meal, but easy enough to make anytime. It's rich and creamy with the perfect balance of savory and sweet.
- ❤️ Why You'll Love This Creamed Corn Recipe
- 🛒 Ingredients for Creamed Corn
- 🔪 How to Make Creamed Corn
- 💡 Tips on Making Creamed Corn
- ☑️ Storage Instructions
- 🍴 What to Serve with Creamed Corn
- 🔄 Substitutions and Additions
- Ways to Use Creamed Corn
- What is the Cream in Cream Corn Made of?
- What's the Difference Between Cream Style Corn and Regular Corn?
- What Can I Add to Corn to Make it Taste Good?
- Is Canned Creamed Corn Healthy?
- 🍽️ More Healthy Side Dish Recipes
❤️ Why You'll Love This Creamed Corn Recipe
- Fresh sweet corn off the cob
- Made super creamy
- Perfect balance of sweet and savory
- Easy side dish for any occasion
- Kid friendly
Corn is a staple in many households, it's sweet, it's easy to make and tastes great. It pairs well with just about any protein, but also can be added to so many dishes to give it more texture and flavor.
This easy creamed corn recipe elevates corn to the next level, because it's rich, creamy and very flavorful. The good news is, you can make it in under 20 minutes and if you have any leftover, there are so many recipes that you can use it in. I've listed some of my favorite ideas down below.
If you need a healthy side dish for Thanksgiving, Christmas or other special occasion dinner, try this easy corn recipe. Your guests will devour it and will be asking for the recipe! It's so much better than canned cream corn, it's worth the extra steps to make it from scratch.
🛒 Ingredients for Creamed Corn
- Corn on the cob
- Mascarpone cheese
- Almond milk
- Asiago cheese
- Ground black pepper
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
🔪 How to Make Creamed Corn
Place a small bowl inside of a large mixing bowl. Set each corn on the cob on top of the smaller bowl. Using a sharp knife, carefully slice the kernels off.
Once the kernels have all been cut off, use the back of your knife, scrape all sides of the corn cob, allowing the “milk” to release into the bowl. Repeat the process for the remaining 5 ears.
Heat a 10" cast iron skillet to medium, add in half of the butter and once melted, add in the corn mixture, salt and pepper. Allow to cook for 2-3 minutes.
Make a well in the center of the skillet and add in the remaining butter, then once melted, add in shallots.
Allow to sauté for 2 minutes, then add in the honey, mascarpone, almond milk and asiago cheeses.
Continue cooking for about 2 minutes, or until it has thickened to your liking.
💡 Tips on Making Creamed Corn
- To make this recipe easier, you can use frozen corn on the cob and just thaw it out or add it into some boiled salted water for a few minutes. Once it's cool enough to handle, cut the kernels off the cob and you are good to go.
- If you really need a shortcut, you can use frozen/thawed corn that's already been cut off the cob. You will need about 4 cups in total.
- The easiest and least messy way I've found to cut corn off the cob is to place a small bowl upside down, inside a larger bowl. Set one side of the cob on top of the smaller bowl, take a sharp knife and cut down. This ensures all the kernels land inside the bowl and not all over your counter.
- Take the extra time to scrape the "milk" off of the cobs, it will give your creamed corn added flavor and texture. With the milk, you will also get any smaller bits of corn that were initially left behind and this will give a nice texture to your creamed corn.
☑️ Storage Instructions
Store your leftover creamed corn in an airtight container for a few days in the fridge or freeze.
🍴 What to Serve with Creamed Corn
Traditional creamed corn is one of those sides that is elegant enough for a holiday meal, but quick and easy enough to serve anytime. It also pairs nicely with just about any protein, but here are a few of my favorites:
🔄 Substitutions and Additions
- I chose to use mascarpone cheese instead of cream because it adds a luscious and velvety smooth texture and has a mild flavor. You can use cream cheese instead if you'd like, since the textures are very similar, just know this will change the flavor up a little.
- If you don't have asiago cheese, you can use grated parmesan or romano cheese instead. I do recommend grating your own fresh, rather than buying it pre-grated.
- Whole milk or coconut milk can be substituted for the almond milk. If you use coconut milk, just be sure to use unsweetened.
- To add a Southwest flair, you can add in some diced jalapeno peppers, fresh chopped cilantro and smoked paprika. Diced chilis would also work well.
- Chopped bacon would also add extra flavor and texture.
Ways to Use Creamed Corn
The great thing about this homemade creamed corn is not only does it make a great easy and very tasty side dish, but you can use it in a number of other recipes:
- Cornbread or corn muffins
- Corn pudding
- Corn casserole
- Cornbread stuffing
- Corn chowder
What is the Cream in Cream Corn Made of?
Typically some type of milk or cream is used in creamed corn. In this recipes, I use a mix of almond milk and mascarpone cheese to give it a smooth creamy texture.
What's the Difference Between Cream Style Corn and Regular Corn?
Regular corn lacks any type of cream or cheese and is typically lightly seasoned and served with butter, verses creamed corn which has a creamy sauce that the corn is cooked in.
What Can I Add to Corn to Make it Taste Good?
There are a number different flavorings you can add that I've mentioned above, but just the simple addition of the mascarpone and asiago cheeses give it such great flavor.
Is Canned Creamed Corn Healthy?
I actually try to avoid canned veggies as much as I can, with usually one exception: canned tomatoes. Canned creamed corn is loaded with preservatives to make it shelf stable for years. These preservatives aren't the best for anyone who prefers to eat mostly fresh wholesome ingredients. In a pinch it's ok to use, but it really comes down to personal preference.
🍽️ More Healthy Side Dish Recipes
- Air Fryer Sweet Potatoes
- Glazed Carrots
- Garlic Potatoes and Green Beans
- Cheesy Roasted Cauliflower
- Air Fryer Baked Potatoes
- 6 ears corn on the cob (cooked or frozen and thawed), about 4 cups off the cob
- 8 ounces mascarpone cheese, room temperature
- ½ cup unsweetened almond milk
- ¼ cup butter, divided
- ¼ cup asiago cheese, grated
- 1 tablespoon shallots, minced
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Place a small bowl inside of a large mixing bowl. Set each corn on the cob on top of the smaller bowl. Using a sharp knife, carefully slice the kernels off. Once the kernels have all been cut off, use the back of your knife, scrape all sides of the corn cob, allowing the “milk” to release into the bowl. Repeat the process for the remaining 5 ears.
- Heat a 10" skillet to medium, add in half of the butter and once melted, add in the corn mixture, salt and pepper. Allow to cook for 2-3 minutes.
- Make a well in the center of the skillet and add in the remaining butter, then once melted, add in shallots. Allow to sauté for 2 minutes, then add in the honey, mascarpone, almond milk and asiago cheeses. Continue cooking for about 2 minutes, or until it has thickened to your liking.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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