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<\/div>\nCreamed Corn<\/strong> is the side dish that quietly steals the show. It\u2019s the kind of recipe that feels indulgent without being fussy: just a few pantry staples and a quick blitz with a stick blender, and you\u2019ve got a bowl of creamy, golden deliciousness.<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n It\u2019s the perfect companion to roasted meats, barbecue, or holiday feasts, and comes together in under 10 minutes.<\/p>\n \u00a0<\/p>\n It pairs beautifully with dishes like grilled\u00a0chicken<\/strong><\/a>, BBQ ribs<\/strong>, Thanksgiving turkey<\/strong><\/a>, or even as a topping for shepherd\u2019s pie<\/strong><\/a>.<\/p>\n \u00a0<\/p>\n In these photos I served it with grilled chicken, rice, green beans<\/strong><\/a>, and apricot BBQ sauce<\/strong> – a winner for sure!<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n Apart from being very delicious, very easy, and very quick,<\/strong> it\u2019s also naturally gluten-free and easy to adapt to different diets.<\/p>\n \u00a0<\/p>\n This creamed corn only has natural ingredients and has fiber which helps with feeling fuller and aids the digestive system. It is more lightened up than traditional creamed corn<\/strong>, as this doesn’t have heavy cream or flour.<\/p>\n \u00a0<\/p>\n It is also possible to make it healthier by using less butter, but butter and corn are a match made in BBQ heaven<\/strong>!\u00a0<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n This recipe only needs a handful of simple ingredients:<\/p>\n \u00a0<\/p>\n Canned corn –\u00a0<\/b>the star of the show!<\/p>\n
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<\/p>\n Milk<\/strong> – making the mixture creamier.<\/p>\n
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<\/p>\n Butter<\/strong> – Adds richness and flavor, it’s also extremely good with corn-on-the-cob, right?<\/p>\n
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<\/p>\n Salt<\/strong> – To balance and enhance all the flavors.<\/p>\n
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<\/p>\n Black pepper<\/strong> – Adds warmth and balance.<\/p>\n
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\n<\/ul>\n \u00a0<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n Start by heating the base: <\/strong>Pour the milk into a medium saucepan and bring to a gentle simmer over medium heat (1)<\/strong>.<\/p>\n \u00a0<\/p>\n Stir in the drained corn<\/strong>, butter<\/strong>, salt<\/strong>, and pepper <\/strong>(2-3)<\/strong>. Let the mixture simmer gently for about 5 minutes<\/strong>, stirring occasionally, until the corn is heated through and the butter is fully melted.<\/p>\n \u00a0<\/p>\n Blend to your preferred consistency (4): <\/strong>Use an immersion blender<\/strong> (stick blender) directly in the pot to blend part or all of the corn. For a chunkier texture<\/strong>, blend only briefly. For ultra-smooth creamed corn<\/strong>, blend thoroughly until silky. I tend to prefer it a little chunky for more texture.<\/p>\n \u00a0<\/p>\n Taste and add more salt or pepper if needed. Serve warm.<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n Here are a few substitutions you could do to better fit your tastes and lifestyles:<\/p>\n \u00a0<\/p>\n Milk:<\/strong> Use half-and-half or cream for a richer version, or oat\/soy milk for a dairy-free option.<\/p>\n
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<\/p>\n Butter:<\/strong> Substitute with plant-based margarine for a vegan version.<\/p>\n
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<\/p>\n Corn:<\/strong> If using frozen corn, it needs to cook longer, a couple of minutes longer. Roughly 7 minutes total. When it’s warmed through, it’s ready to blend.\u00a0<\/p>\n
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\n<\/ul>\n \u00a0<\/p>\n \u00a0<\/p>\n This is a blank canvas to which there are so many things we could do! Here are some of my suggestions:<\/p>\n \u00a0<\/p>\n Cheesy corn:<\/strong> Stir in \u00bc cup grated cheddar or parmesan after blending.<\/p>\n
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<\/p>\n Spicy twist:<\/strong> Add a good pinch of cayenne pepper or smoked paprika. Or both!<\/p>\n
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<\/p>\n Herbed corn:<\/strong> Finish with fresh chopped cilantro or parsley for a bright touch.<\/p>\n
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<\/p>\n Tex-Mex:<\/strong> Add a squeeze of lime and a spoonful of chopped jalape\u00f1os in addition to smoked paprika for a Southwestern vibe. You could also top it with queso fresco before serving!<\/p>\n
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\n<\/ul>\n \u00a0<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n Minimal equipment is needed to make creamed corn, that’s one of the beauties about it.<\/p>\n \u00a0<\/p>\n You will need a saucepan to simmer the mixture, and an immersion blender or regular blender to make the mixture smoother. Also, spoons and measuring bowls make things easier.\u00a0<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n Refrigeration:<\/strong> Store leftovers in an airtight container in the fridge for up to 3 days<\/strong>.<\/p>\n \u00a0<\/p>\n Reheating:<\/strong> Warm gently on the stove or in the microwave, adding a splash of milk to loosen the texture if needed.<\/p>\n \u00a0<\/p>\n Freezing:<\/strong> This is not ideal, as the texture may become watery, but possible in a pinch. You need to blend it again after thawing.<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n Don\u2019t boil hard<\/strong> \u2013 Just a gentle simmer helps avoid curdling the milk.<\/p>\n
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<\/p>\n Use good quality sweet corn<\/strong> \u2013 The natural sweetness of the corn is key to the final flavor. In this recipe, I have used the brand Green Giant (not sponsored).<\/p>\n
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<\/p>\n Blend just enough<\/strong> \u2013 For a rustic feel, keep some kernels whole for a bit of a bite.<\/p>\n
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\n<\/ul>\n \u00a0<\/p>\n Yes! Just mash the corn slightly with a fork or potato masher for a chunkier version.<\/p>\n<\/div><\/div>\n Yes, as long as you use gluten-free canned corn and butter (and most are naturally gluten-free).<\/p>\n<\/div><\/div>\n Absolutely\u2014 this is what you do:<\/p>\n Remove the husks and silk from your corn cobs. Hold each cob upright in a large bowl (to catch the kernels), and use a sharp knife to slice downward, removing just the kernels.<\/p>\n You’ll need about 2 \u00bd \u2013 3 cups of kernels<\/strong> (from ~4 medium-large ears) to match two 160 g cans of corn. Cook for 8-10 minutes instead of 5 minutes in the milk mixture, or until softened and warmed through. Then blend as per the recipe.<\/p>\n<\/div><\/div>\n<\/div>\n Enjoy!<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n I\u2019d love to hear your thoughts. Comment below or tag me @thegingerwithspice <\/strong><\/a>on Instagram. And don\u2019t forget to Pin it<\/strong> for later! To make sure you\u2019re never missing another recipe, please feel free to subscribe to my newsletter<\/em><\/strong><\/a>.\u00a0<\/p>\n \u00a0<\/p>\n As thanks, you will receive a free e-cookbook<\/strong> Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year.\u00a0<\/p>\n \u00a0<\/p>\n![\"Creamed](\"https:\/\/gingerwithspice.com\/wp-content\/uploads\/2025\/04\/Creamed-Corn-7.jpg\")
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<\/p>\nWhy you’ll like this recipe<\/span><\/h2>\n
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<\/p>\nIngredients<\/span><\/h2>\n
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<\/p>\nInstructions<\/span><\/h2>\n
![\"Steps](\"https:\/\/gingerwithspice.com\/wp-content\/uploads\/2025\/04\/Creamed-Corn-Steps.jpg\")
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<\/p>\nSubstitutions<\/span><\/h2>\n
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Variations<\/span><\/h2>\n
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<\/p>\nEquipment<\/span><\/h2>\n
Storage<\/span><\/h2>\n
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<\/p>\nExpert tips<\/span><\/h2>\n
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Recipe FAQs<\/span><\/h2>\n
Can I make creamed corn without a blender?<\/strong><\/span><\/h3>\n<\/p><\/div>\n
Can I use fresh corn instead of canned?<\/strong><\/span><\/h3>\n<\/p><\/div>\n
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<\/p>\nDid you like this recipe? Here are more BBQ side dishes I think you would enjoy:<\/span><\/h2>\n