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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.
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!
Why this recipe works
The texture is creamy, 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.
Much like gluten free turkey 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.
Expert tips
This dish is close to foolproof, but here are a few tips to take ensure success on your first try:
- 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 or an overly browned or even burned roux.
- 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.
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.
Serving suggestions
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 gluten free green bean casserole or a leafy green salad, and its creamy texture has just the right contrast with gluten free stuffing.
Storage instructions
Once it's cooled to room temperature, transfer leftover creamed corn in an airtight container in the refrigerator for 3 to 5 days. You can also make it ahead in the same manner.
For longer storage, cool the whole dish completely before transferring it to a freezer-safe container. Store it in the freezer for up to 3 months.
To reheat, simply place the frozen or refrigerated creamed corn in a saucepan over low heat, stirring frequently so it heats through evenly without actually cooking it. You may need to add a tablespoon or two of milk to reach your desired consistency.
Gluten Free Creamed Corn Recipe
Ingredients
- 3 tablespoons (42 g) unsalted butter, chopped
- 3 tablespoons (27 g) gum-free gluten free flour blend, (See Recipe Notes)
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
Can you make it with canned corn?
Absolutely, you can use canned sweet corn. Just make sure to drain it well and even rinse it before adding it to the mixture.
Can you use fresh corn from the cob?
Yes, you can use fresh corn kernels cut straight from the cob. The fresher, the better!
It came out to 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.
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.
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.
I have been told that corn has gluten in the kernel where the meat is. Is this not true?
Would cornstarch work instead of potato starch in the custom blend flour mix?
With this little flour total, it should be fine, Emily.