Best 6 Creamless Creamed Corn Recipes

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Creamed corn is a classic American side dish that is often served at holiday gatherings and potlucks. It is a creamy, sweet, and slightly savory dish that is made with fresh or canned corn, milk, and butter. There are many different ways to make creamed corn, and some recipes also include additional ingredients such as onions, peppers, and cheese. In this article, we will provide you with three different recipes for creamed corn: a classic recipe, a vegan recipe, and a slow cooker recipe. Whether you are looking for a traditional creamed corn dish or a healthier or more convenient option, we have a recipe that is sure to please everyone at your table.

Check out the recipes below so you can choose the best recipe for yourself!

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

CHARRED CREAMED CORN



Charred Creamed Corn image

Provided by Molly Yeh

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 10

24 ounces frozen corn
2 tablespoons unsalted butter
1 shallot, finely diced
2 teaspoons smoked paprika
3 tablespoons all-purpose flour
1 1/2 cups whole milk
4 ounces cream cheese
2 tablespoons sugar
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley, optional

Steps:

  • Preheat a cast-iron pan over medium-high heat. Add the corn and allow the corn to char, stirring just often enough so that the char marks are even and the bottom of the pan does not burn, until evenly charred all over, about 8 minutes. Remove from the heat and set aside.
  • Melt the butter in a medium skillet over medium heat. Add the shallot and saute until translucent, about 3 minutes. Add the smoked paprika and stir to combine. Add the flour and stir until combined evenly, then cook until the flour is cooked and the roux is blond, about 2 minutes. Add half the milk in a slow stream, whisking constantly, until combined. Then add the remaining milk in a slow stream and whisk constantly until smooth. Add the cream cheese and sugar and continue to whisk until smooth and thick, about 2 minutes. Add about 3/4 cup corn and smash into the cream mixture using a wooden spoon or spatula. Stir to combine, then fold in the remaining corn. Turn heat to low and allow to simmer gently until flavors are rich, about 10 minutes. Season with salt and pepper. Remove from the heat and garnish with parsley if desired.

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.

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.

CREAMED CORN CORNBREAD



Creamed Corn Cornbread image

Bake Alton Brown's perfect Creamed Corn Cornbread recipe from Good Eats on Food Network in a cast-iron skillet using cornmeal, buttermilk and creamed corn.

Provided by Alton Brown

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 9

2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil

Steps:

  • Preheat oven to 425 degrees.
  • Place a 10-inch cast iron skillet into the oven.
  • In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
  • In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
  • Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

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

Tips:

  • Use fresh or frozen corn kernels for the best flavor and texture. If using frozen corn, thaw it completely before cooking.
  • Use a heavy-bottomed pot or Dutch oven to cook the corn. This will help to prevent the corn from sticking to the bottom of the pot and burning.
  • Add the milk, stock, or cream to the pot along with the corn. This will help to create a creamy sauce.
  • Season the corn with salt, pepper, and other spices to taste. You can also add a little bit of sugar to balance out the flavors.
  • Cook the corn over medium heat, stirring occasionally. Bring the mixture to a simmer and then reduce the heat to low. Simmer the corn for 15-20 minutes, or until it is tender and cooked through.
  • Serve the corn immediately or store it in the refrigerator for later use.

Conclusion:

Creamless creamed corn is a delicious and versatile side dish that can be enjoyed by people of all ages. It is easy to make and can be tailored to your own taste preferences. Whether you like it simple or loaded with vegetables, herbs, or spices, creamless creamed corn is a surefire hit. So next time you are looking for a quick and easy side dish, give this recipe a try. You won't be disappointed!

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