Best 7 Creamless Cream Corn Recipes

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Creamy and indulgent, cream corn is a classic side dish that pairs perfectly with grilled meats, fried chicken, and roasted vegetables. Traditionally made with heavy cream or whole milk, this versatile dish can be easily lightened up without sacrificing any of its rich, creamy flavor.

This collection of creamless cream corn recipes offers a variety of options to suit every taste and dietary preference. From classic stovetop recipes to slow-cooker and Instant Pot versions, there's a recipe here for everyone. Some recipes call for fresh corn kernels cut right off the cob, while others use frozen or canned corn for convenience. And while some recipes are simple and straightforward, others incorporate additional ingredients like diced peppers, chopped bacon, or crumbled cheese for extra flavor and texture. No matter which recipe you choose, you're sure to enjoy this creamy, comforting dish.

Here are our top 7 tried and tested recipes!

NO-CREAM CREAMED CORN WITH APPLEWOOD SMOKED BACON



No-Cream Creamed Corn with Applewood Smoked Bacon image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 5

6 ears fresh corn, shucked
1 cup finely chopped applewood smoked bacon
1/2 cup finely chopped onions
Kosher salt and freshly cracked black pepper
2 tablespoons chopped chives

Steps:

  • Using a sharp knife, carefully slice the corn kernels off the cobs. Put one-third of the kernels in a blender (reserve the other two-thirds in a bowl) and puree. Strain out the corn juice and reserve (discard the solid puree).
  • In a medium saute pan, render the bacon over low heat until crispy, about 10 minutes. Drain off most of the fat from the meat, leaving a small amount in the pan. Add the onions and cook over medium heat until tender and translucent, about 4 minutes. Add the reserved corn kernels and continue to cook until the corn is tender, 3 to 5 minutes. Season with salt and pepper.
  • In a small saucepan, cook the corn juice over medium heat, whisking constantly, until a thick pudding forms, about 5 minutes. Season with salt and pepper.
  • Combine the corn and bacon mixture with the corn juice pudding. Add the chives and serve warm.

CREAMLESS CREAMED CORN



Creamless Creamed Corn image

Provided by Jason Epstein

Categories     quick, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

8 ears of fresh, ripe, sweet corn
1 tablespoon extra-virgin olive oil or 1 tablespoon butter
1 jalapeño pepper, seeded and chopped fine
1/2 sweet onion, chopped fine
1/2 red bell pepper, finely diced
1 small bunch cilantro, chopped medium fine
Coarse sea salt and freshly ground pepper to taste

Steps:

  • With a device called the Lee's Corn Cutter, remove the guard, place each ear of corn horizontally over a bowl and scrape the kernels. Set aside.
  • Place the oil or melt the butter in a small sauté pan and sweat the jalapeño, onion and bell pepper. Add the corn and its milk. When about half the milk has boiled away, add the cilantro, salt and pepper and set aside until ready to serve.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 4 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 10 grams, TransFat 0 grams

CREAMLESS CREAMY CORN SOUP



Creamless Creamy Corn Soup image

The trick to this silky-smooth, cream-free soup is toasting the flour for the roux and scraping corn milk (aka liquid gold) from the cob. A dash of cayenne lends heat to this cold soup.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Vegetables

Time 55m

Yield About 2 quarts

Number Of Ingredients 8

4 tablespoons unsalted butter
1 medium sweet onion, such as Vidalia, halved and sliced (1 1/2 cups)
Kosher salt
2 tablespoons unbleached all-purpose flour
1/4 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
3 cups fresh corn kernels, plus milk scraped from cobs (from 3 to 4 ears)
2 cups low-sodium chicken or vegetable broth

Steps:

  • In a large saucepan, melt butter over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until softened, 5 to 7 minutes. Add flour, cayenne, and turmeric; cook 1 minute more. Add corn kernels and milk, broth, and 2 cups water. Bring to a boil, then reduce heat to medium-low and simmer until corn is tender, 8 to 10 minutes. Remove from heat; let cool slightly. Transfer mixture to a blender, working in batches if necessary, and purée until very smooth, 2 to 3 minutes. (Strain through a fine-mesh sieve, if desired, for the silkiest texture.) Refrigerate until cold, at least 4 hours or, in an airtight container, up to 3 days. Season with salt; serve.

CREAMED CORN WITHOUT CREAM



Creamed Corn Without Cream image

When you grate corn on the large holes of a box grater, you get a lot of creamy milk from the corn, so no dairy cream is necessary for this version of what is usually a very rich dish. If the corn is sweet, as corn should be, I prefer to let the dish stand alone with no additional flavorings; that's why I've made the shallot or onion and the herbs optional.

Provided by Martha Rose Shulman

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

4 large ears of corn, husked
2 tablespoons unsalted butter
2 tablespoons minced shallot or red onion (optional)
Salt to taste
2 to 3 teaspoons minced fresh herbs such as sage, tarragon, thyme, chives (optional)

Steps:

  • Grate the corn on the large holes of a box grater placed over a wide bowl. If you wrap plastic wrap around the 3 other sides of the grater, the splashes will go into the bowl.
  • Melt 1 tablespoon of the butter in a medium saucepan over medium heat, and add shallots if using. Cook, stirring, until shallot is tender and fragrant, about 2 minutes, and add the corn and salt to taste. Cook for 5 minutes, stirring often, until the mixture is sweet and creamy. Taste and adjust salt. Stir in the remaining tablespoon of butter and remove from the heat. Serve hot, garnished with fresh herbs if desired.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 3 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 380 milligrams, Sugar 6 grams, TransFat 0 grams

CREAMLESS CREAMED CORN CHOWDER WITH LOBSTER AND SUMMER VEGETABLES



Creamless Creamed Corn Chowder with Lobster and Summer Vegetables image

Provided by Food Network

Number Of Ingredients 10

1/4 cup cooked peas
1/4 cup of cooked asparagus
1/4 cup diced fingerling or russet potatoes blanched
1/4 cup of chopped tomatoes
Creamless Creamed Corn, recipe follows
2 steamed lobsters, shelled
1/8 cup of chopped chives
12 ears of corn, shucked
1/4 cup water
Salt and freshly ground black pepper

Steps:

  • Add peas, asparagus, potatoes, tomatoes, and lobster chunks to "Creamless" creamed corn. Simmer gently. Garnish with chopped chives.
  • Grate 5 ears of corn into a bowl. Press the grated corn through a fine sieve reserving the "milk" and discarding the grated corn and the cobs. Cut the kernels from the remaining ears of corn. Combine the cut corn, water, and salt and pepper in a medium pan. Cover the pan and steam, stirring once or twice, until the corn is tender, about 5 minutes. Set the corn aside. Stirring constantly, bring the corn "milk" to a simmer over medium saucepan. Reduce the heat to medium low and cook, continuing to stir, until the "milk" thickens, about 3 minutes. Add the cooked corn, salt and pepper and cook until the corn is heated through. Serve warm.

CREAM CORN LIKE NO OTHER



Cream Corn Like No Other image

This is NOTHING like canned creamed corn! My husband is not a fan of corn or creamed dishes, but he thinks this is great. Easy and quick to prepare and is an especially delicious side dish for chicken or pork. Everyone always asks for the recipe.

Provided by DIANA YOCKEY

Categories     Side Dish     Vegetables     Corn

Time 15m

Yield 8

Number Of Ingredients 9

2 (10 ounce) packages frozen corn kernels, thawed
1 cup heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
¼ teaspoon freshly ground black pepper
2 tablespoons butter
1 cup whole milk
2 tablespoons all-purpose flour
¼ cup freshly grated Parmesan cheese

Steps:

  • In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

Nutrition Facts : Calories 253.2 calories, Carbohydrate 24.8 g, Cholesterol 53.6 mg, Fat 16.5 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 9.8 g, Sodium 372.9 mg, Sugar 6.8 g

CREAMLESS CREAM CORN



Creamless Cream Corn image

Provided by Tom Colicchio

Categories     Vegetable     Corn     Summer

Yield Serves 6

Number Of Ingredients 5

10 ears of white corn
5 tablespoons unsalted butter
1 small yellow onion, peeled and diced
Kosher salt and freshly ground black pepper
2 teaspoons roughly chopped fresh tarragon

Steps:

  • Shuck half the corn and remove the kernels from the husks. Place the corn in a blender and discard the cobs and husks. Purée the corn with 1/3 cup water. Press the purée through a fine sieve and reserve.
  • Shuck the remaining corn, cut the kernels from the cobs, and reserve. Melt 2 tablespoons of the butter in a large, high-sided skillet over medium heat. Add the onion, salt, and pepper and cook until the onion begins to soften, about 10 minutes. Add the reserved corn, salt, and 1/2 cup of water. Cook, stirring occasionally, until the corn is almost tender, about 7 minutes.
  • Meanwhile, transfer the strained corn purée into a double boiler set over barely simmering water. Cook gently, stirring frequently, until the liquid thickens to the consistency of heavy cream, about 3 minutes. Season the purée with salt and pepper. Remove the corn and onion mixture from the heat and stir in the corn cream. Add the tarragon and adjust the seasoning if necessary with salt and pepper.

Tips:

  • For a smoother texture, blend the corn kernels before cooking.
  • Add a tablespoon of butter or olive oil to the pan before cooking the corn to prevent sticking.
  • Season the corn with salt, pepper, and other herbs and spices to taste.
  • For a creamier texture, add a tablespoon of cornstarch or flour to the milk before adding it to the corn.
  • If you don't have fresh corn on the cob, you can use frozen or canned corn kernels.
  • Serve creamless cream corn as a side dish with grilled chicken, fish, or pork.

Conclusion:

Creamless cream corn is a delicious and versatile side dish that can be enjoyed by people of all ages. It's a great way to use up fresh corn on the cob, and it's also a healthy and affordable option. With just a few simple ingredients, you can make a delicious and creamy corn dish that everyone will love. So next time you're looking for a quick and easy side dish, give creamless cream corn a try!

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