Best 9 Makeover Creamed Corn Recipes

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Creamed corn is a classic Southern dish that is often served as a side dish for holidays and special occasions. It is made with fresh or frozen corn kernels, cream, butter, and seasonings. This versatile dish can be easily customized to your liking. You may add different vegetables, proteins, or herbs to suit your taste. In this article, we will provide you with three delectable creamed corn recipes that will surely impress your family and friends. The first recipe is a traditional creamed corn recipe that uses fresh corn kernels. The second recipe is a creamed corn casserole that is baked in the oven until golden brown. The third recipe is a creamed corn soup that is perfect for a cold winter day. No matter which recipe you choose, you are sure to enjoy this delicious and comforting dish.

Let's cook with our recipes!

MAKEOVER CORN PUDDING



Makeover Corn Pudding image

Passed down for generations, this recipe was a cherished family tradition at holidays and special gatherings. Now, with less than half the fat, sodium and cholesterol of the original, it can be served up for generations to come! -Arlene Spencer, Oconomowoc, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12 servings.

Number Of Ingredients 9

1/3 cup all-purpose flour
2 tablespoons sugar
1 cup fat-free milk
3/4 cup egg substitute
1 tablespoon butter, melted
1 teaspoon salt
8 cups frozen corn, thawed
1 can (14-3/4 ounces) cream-style corn
1 cup shredded sharp cheddar cheese

Steps:

  • In a large bowl, combine flour and sugar. Whisk in the milk, egg substitute, butter and salt. Stir in the corn, cream-style corn and cheese. , Pour into a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 50-55 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 197 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 403mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

MAKEOVER CREAMED CORN



Makeover Creamed Corn image

This healthy creamed corn has all the rich feel and flavor of the original, but only about half the calories and about a third of the saturated fat. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 10

4 packages (10 ounces each) frozen corn, thawed
1 cup half-and-half cream
1/4 cup butter, cubed
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
2 cups fat-free milk
1/2 cup shredded sharp cheddar cheese
Minced fresh parsley

Steps:

  • In a Dutch oven, combine the first 6 ingredients. Cook and stir over medium heat until heated through, 8-10 minutes., Combine flour and milk until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in cheese until melted. Top with parsley.

Nutrition Facts : Calories 234 calories, Fat 9g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 574mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 3g fiber), Protein 8g protein.

CREAMED CORN



Creamed Corn image

Traditional creamed corn gets its luscious richness not from cream or milk, but from the milky juice of the corn kernels and cob. Here, frozen corn steps in during the off-season and holiday months. It's simmered until tender, partially pureed and then thickened with a slurry of flour and water. You'll be surprised at the velvety soft texture and we'll be surprised if this isn't your new go-to creamed corn recipe.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 4

One 32-ounce bag frozen sweet corn, thawed
2 tablespoons all-purpose flour
Kosher salt
2 tablespoons unsalted butter

Steps:

  • Add the corn and 1 1/2 cups water to a large pot or Dutch oven and bring to a boil over high heat. Reduce to a simmer and cook over medium heat, stirring occasionally, until the corn is tender, about 15 minutes.
  • Add 2 cups of the corn and liquid to a blender or food processor and puree until smooth, about 2 minutes. Stir the pureed corn back into the pot and return to a simmer.
  • Meanwhile, whisk together the flour and 2/3 cup water in a small bowl. Stir the slurry into the contents of the pot and season with 1 teaspoon salt. Cook, stirring frequently, until thickened, about 5 minutes. Remove from the heat and stir in the butter and another 1 teaspoon salt.

SOUTHERN CREAMED CORN



Southern Creamed Corn image

A Southern staple, this creamed corn recipe from Food Network will leave you feeling satisfied.

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 8

8 ears corn, husked
2 tablespoons sugar
1 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 cup heavy cream
1/2 cup cold water
2 tablespoons bacon grease
1 tablespoons butter

Steps:

  • In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
  • Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.
  • In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.
  • Add the butter right before serving.

IOWA CREAMED CORN



Iowa Creamed Corn image

Grating corn releases the milky pulp from within the kernels to create a creamy, rich base for this dish -- no milk or cream is added. Whole kernels add texture.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 35m

Number Of Ingredients 5

9 ears of corn, husked
4 tablespoons unsalted butter
1 garlic clove, minced
1 teaspoon finely chopped fresh thyme
Coarse salt

Steps:

  • Grate 6 ears of corn on the large holes of a box grater into a bowl. Carefully slice off kernels from remaining 3 cobs using a sharp knife; transfer to bowl. Scrape cobs with back of the blade to extract creamy liquid into bowl.
  • Melt 1 tablespoon butter in a medium saucepan over medium heat. Cook garlic until fragrant, about 30 seconds. Stir in corn with liquid, thyme, and 1 1/4 teaspoons salt. Reduce heat to medium-low; cook, covered, stirring often, until corn is tender but still has a slight bite, 25 to 30 minutes. Stir in remaining 3 tablespoons butter until melted. Serve immediately.

CREAMED CORN



Creamed Corn image

This homemade creamed corn recipe is an excellent side dish for both Thanksgiving and Christmas.

Provided by Gina

Categories     Side Dish     Vegetables     Corn

Yield 8

Number Of Ingredients 8

½ cup butter
2 tablespoons all-purpose flour
2 (16 ounce) packages frozen corn kernels
1 pint half-and-half cream
1 pint heavy cream
1 teaspoon salt
1 ½ tablespoons white sugar
1 cup grated Romano cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large pot over medium heat, melt the butter and blend together with the flour.
  • Add the corn, half and half, whipping cream, salt and sugar. Stir and heat until mixture begins to thicken.
  • Stir in cheese and pour into a 2 quart casserole dish. Bake for 15 to 20 minutes.

Nutrition Facts : Calories 570.2 calories, Carbohydrate 32.4 g, Cholesterol 153.4 mg, Fat 46.5 g, Fiber 2.7 g, Protein 11.7 g, SaturatedFat 28.7 g, Sodium 605.6 mg, Sugar 6.4 g

CREAMED CORN



Creamed Corn image

Take advantage of sweet summer corn with this classic American side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 35m

Number Of Ingredients 6

8 ears corn, husks and silk removed
1 tablespoon butter
1 small onion, finely chopped (1/2 cup)
1/2 cup heavy cream
1 teaspoon sugar
Coarse salt and ground pepper

Steps:

  • Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels.
  • Stand each cob over another wide shallow bowl. With the edge of a soup spoon, scrape downward to remove pulp.
  • In a medium saucepan, melt butter over medium heat. Add onion, and cook, stirring frequently, until softened, 2 to 3 minutes. Add corn kernels, pulp, and 3/4 cup water. Bring to a boil. Reduce to a simmer; cover, and cook, until corn is tender, 10 to 15 minutes.
  • Add cream and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes. Season with salt and pepper. Serve.

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

CREAMED CORN



Creamed Corn image

My family loves canned creamed corn but I can't stand it. I finally came up with this recipe so we could all get along at supper. LOL!

Provided by Marg CaymanDesigns

Categories     Corn

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (10 -16 ounce) package frozen corn, cooked
water, for cooking corn
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 -3 tablespoons sugar
salt and pepper (optional)

Steps:

  • Cook corn according to package directions; I use the microwave.
  • Melt butter in saucepan, stir in flour and blend well.
  • Add milk, about 1/2 cup at a time, and blend with whisk.
  • Cook over medium heat until thickened.
  • Stir in sugar, salt and pepper.
  • Add cooked, drained corn.
  • Hint: sometimes I use part milk, part cream.

Tips:

  • Use fresh or frozen corn: Fresh corn is the best choice for this recipe, but frozen corn works well too. If using frozen corn, thaw it before cooking.
  • Don't overcook the corn: Overcooked corn will be tough and chewy. Cook it just until it is tender, about 5 minutes.
  • Use a good quality cheese: The cheese is a key ingredient in this recipe, so use a good quality cheese that you enjoy. Sharp cheddar, Parmesan, or Gruyère are all good choices.
  • Season the corn to taste: Add salt, pepper, and other seasonings to taste. You can also add a pinch of cayenne pepper for a little heat.
  • Serve the corn immediately: Creamed corn is best served immediately, while it is still warm and creamy.

Conclusion:

This makeover creamed corn recipe is a delicious and easy side dish that is perfect for any occasion. It is made with fresh or frozen corn, cream, milk, butter, and cheese. The corn is cooked until tender and then combined with the other ingredients to create a creamy and flavorful dish. This recipe is sure to be a hit with your family and friends.

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