A gluten free twist on this classic Thanksgiving side, this creamed corn is simply delicious. You don't have to save it for Thanksgiving, either.
It goes well with just about anything, from holiday meals to a quiet family dinner. They won't be able to resist going back for seconds.
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What is creamed corn?
Creamed corn is a comforting, creamy side dish made from sweet corn kernels, milk, and something to bring it all together. It's a staple in American cuisine, often served during holidays and family gatherings.
We cook the corn in a creamy sauce until it becomes soft and delicious, making it a perfect accompaniment to a variety of main courses. It goes especially well with cranberry sauce as a side!
This is the best creamed corn recipe you'll find
Why is this the best creamed corn recipe? For starters, it's gluten-free, but you'd never know it. The texture is creamy and luscious, and the flavor is rich and full-bodied.
It's also incredibly easy to make, and it's versatile enough to fit into any meal plan. Plus, it's made with simple ingredients that you probably already have in your pantry.
Is creamed corn gluten free?
Much like gluten free gravy, traditional creamed corn recipes often use regular flour as a thickening agent, which contains gluten. However, this recipe uses my basic gum-free gluten-free flour blend, making it a safe and delicious option for those of us with gluten sensitivities or celiac disease.
What to serve with creamed corn
Creamed corn pairs beautifully with a variety of dishes. It's a classic side for Thanksgiving, but don't limit yourself to having it just for your holiday table!
It's also a great side dish for serving alongside grilled chicken, steak, or even fish. It also complements other vegetable sides like green beans or a leafy green salad, and its creamy texture has just the right contrast with gluten free stuffing.
How to store gluten free creamed corn
Storing this dish could not be easier. Once it's cooled to room temperature, transfer it to an airtight container and store it in the refrigerator for up to 4 days.
Can you freeze creamed corn?
Yes, you can freeze this gluten free creamed corn recipe Just make sure to cool it completely before transferring it to a freezer-safe container. It should keep well for up to 3 months.
How to reheat creamed corn
To reheat, simply place the creamed corn in a saucepan over low heat. Add a tablespoon or two of milk to reach your desired consistency.
Simple recipe variations
Try adding some grated Parmesan cheese or a sprinkle of fresh herbs like chives or parsley. You could even add some diced jalapeños for a spicy kick! Try adding some of your favorite smoky sausage, chorizo, or another meat for a heartier dish with more depth of flavor.
Expert tips for making perfect creamed corn
This dish is close to foolproof, but I do have a few tips to take the stress out of cooking on the big day.
- Use Room Temperature Milk: This helps the milk blend more easily with the flour mixture, ensuring a smooth texture.
- Whisk Constantly: When adding the milk and flour, make sure to whisk constantly to avoid lumps.
- Adjust Consistency: The creamed corn will thicken as it cools. If you prefer a thinner consistency, simply add more warm milk a few tablespoons at a time.
FAQs
Can you make this creamed corn recipe with canned corn?
Absolutely, you can use canned sweet corn. Just make sure to drain it well before adding it to the mixture.
Can you use fresh corn from the cob in this recipe?
Yes, you can use fresh corn kernels cut straight from the cob. The fresher, the better!
How long does creamed corn last?
Stored in an airtight container in the fridge, it should last up to 4 days.
My creamed corn is too runny. How can I save it?
If your creamed corn turns out too runny, you can continue to cook it on a low heat to reduce the liquid. Alternatively, you can remove a bit of the liquid, add some more of the gluten free flour blend and whisk until you form a paste. Then, add it back to the mixture and continue stirring over low heat.
Is frozen corn healthier than canned corn?
Both frozen and canned corn are good options, but frozen corn tends to retain more of its nutrients. Plus, it's easier to find frozen corn without added salt or sugar.
Can I make creamed corn ahead of time?
Yes, you can make this dish ahead of time. Just store it in the fridge and reheat it on the stove, adding a bit of milk to adjust the consistency.
Gluten Free Creamed Corn
Ingredients
- 3 tablespoons (42 g) unsalted butter chopped
- 3 tablespoons (27 g) basic gum-free gluten free flour blend
- 3 cups (24 fluid ounces) milk at room temperature (plus more if desired)
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons (25 g) granulated sugar
- 26 ounces frozen corn defrosted (or fresh corn kernels)
Instructions
- In a medium-size, heavy-bottom saucepan, melt the butter over medium-high heat.
- Add the flour blend all at once, and whisk to combine well.
- Allow to cook, whisking occasionally, until the the mixture is well-combined and has started to become fragrant (about 1 minute).
- Add the milk in a slow but steady stream, whisking constantly, until well-combined. Add the salt, pepper and sugar, and whisk to combine.
- Bring the mixture to a boil, whisking occasionally, and continue to cook until the mixture begins to thicken (about 6 minutes).
- For thicker creamed corn, continue to cook the mixture until it has thickened further and reduced a bit.
- Add the corn kernels, and whisk to combine.
- Cook until the corn is heated through.
- The creamed corn will thicken as it cools. For a thinner consistency, add more warm milk a few tablespoons at a time.
- Serve immediately or cool completely, transfer to a well-sealed container and store in the refrigerator for up to 4 days.
- Reheat over low heat before serving, adding more milk by the tablespoon as necessary to reach your desired consistency.
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Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Mari says
Make it even healthier and do with out the sugar. I have never added sugar, its just not needed. I sometimes add a little grated cheese but NEVER sugar.Corn is sweet enough without it.
Sherry L says
If you were using fresh Summer corn cut right from the cob, then I would agree, the sugar would be unnecessary. Frozen corn, however, is usually not quite as sweet and it is only 1 1/4 teaspoons of sugar per cup of creamed corn.
Bonnie Steele says
I have been told that corn has gluten in the kernel where the meat is. Is this not true?
Emily Howe says
Would cornstarch work instead of potato starch in the custom blend flour mix?
Nicole Hunn says
With this little flour total, it should be fine, Emily.