Creamed Corn from Scratch (Gluten-Free)

Ingredients

• 5 cups (about 825 g)fresh or frozen corn kernels
• ½ cup (120 ml)whole milk
• 2 tablespoons (28 g)butter
• 1 cup (240 ml)double cream
• 3 oz (85 g), cut into piecescream cheese
• 1 tablespoon (about 13 g)granulated sugar
• 1 teaspoon (about 5 g)salt
• ¼ teaspoon (about 0.5 g)nutmeg

Instructions

1. 1

   Purée the corn

   Blend or process 2 cups of the corn with the milk until smooth.

2. 2

   Melt the dairy

   Melt the butter in a large sauté pan over medium heat. Add the double cream and cream cheese, stirring until the cheese has melted. Stir in the sugar, salt and nutmeg.

3. 3

   Simmer until thick

   Stir in the puréed corn and the remaining whole kernels. Simmer for about 20 minutes, stirring often, until thickened.

What is creamed corn?

Creamed corn is an American side dish made with sweetcorn in a creamy sauce; despite the name, it does not need to contain cream alone, and recipes vary in how they achieve the creamy texture. This version blends some of the kernels with milk, then cooks that purée with whole corn and dairy.

The combination gives you both a smooth sauce and distinct kernels. It is also naturally gluten-free when the ingredients are labelled gluten-free.

Nutrition and macros by portion

The nutrition label shows one serving as written: 238 calories, 4g protein, 22g carbs, 16g fat.

The corn provides most of the carbohydrates, while butter, double cream and cream cheese contribute much of the fat; the dairy also supplies some protein. Pair a serving with a lean protein and a green vegetable to make a more balanced plate.

Why blend some of the kernels?

Corn purée: blending 2 cups with the milk releases the kernels’ starch and gives the sauce body. It helps the dish thicken without adding flour.

Whole kernels: the remaining corn keeps a pleasantly chunky texture and makes each spoonful taste unmistakably of sweetcorn.

Building the creamy base

Butter and cream: melting these together provides the rich base for the dish. Keep the heat at medium so the dairy warms steadily.

Cream cheese: cut it into pieces so it melts more readily, and stir until no lumps remain before adding the corn mixture.

Getting the thickness right

Gentle simmer: once the corn is in, let the mixture simmer rather than boil hard. The stated cooking time is about 20 minutes, but the visual cue is a noticeably thickened sauce.

Frequent stirring: scrape around the bottom and sides of the pan as you stir, since the dairy and corn can catch as the mixture reduces.

Seasoning and flavour

Sugar and salt: the sugar adds a little sweetness, while salt helps bring out the flavour of the corn. Stir them in with the nutmeg so the seasoning is evenly distributed.

Nutmeg: a small amount adds warmth without taking over the sweetcorn. Measure it carefully, as its flavour can become prominent quickly.

Fresh or frozen corn

Fresh kernels: cut them from about 8 ears of corn, as indicated in the recipe. Take care to keep the kernels for the purée separate from those left whole.

Frozen kernels: use them straight from the freezer or thaw them first; either way, the recipe uses the same total amount. The mixture may take a little time to return to a simmer after adding cold corn.

Serving ideas

Serve the creamed corn warm as a side with roast chicken, grilled meat or a vegetarian main. Its rich, sweet flavour also pairs well with savoury dishes that have a little spice or char.

It can also be used in a favourite gluten-free corn pudding recipe. If serving it as part of a meal, add a green vegetable or salad for contrast.

Recipe notes & tips

• Cut the cream cheese into small pieces so it melts evenly.
• Stir frequently during the simmer to keep the mixture from catching on the pan.
• Keep the heat at a gentle simmer once the corn has been added.
• Set aside the 2 cups of corn for blending before dividing the rest into whole kernels.
• Taste near the end of cooking and adjust the salt to your preference.

Variations

• Add black pepper: season with a few grinds for a savoury edge.
• Use fresh nutmeg: grate a small amount into the sauce for a more fragrant flavour.
• Add herbs: finish with chopped chives for a fresh note.
• Bring the heat: stir in a pinch of cayenne for gentle warmth.
• Make it dairy-free: use suitable plant-based alternatives for the milk, butter, cream and cream cheese.

Common mistakes to avoid

• Adding all the corn whole: blend 2 cups with the milk so the sauce has a smooth, thick base.
• Leaving cream cheese in large chunks: cut it into pieces and stir until fully melted before adding the corn.
• Boiling too hard: lower the heat to a gentle simmer to help prevent the dairy from catching.
• Stirring only occasionally: stir often and scrape the bottom of the pan as the mixture thickens.
• Stopping too early: continue simmering until the sauce has visibly thickened, about 20 minutes.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in a saucepan, stirring often; add a splash of milk if the corn has thickened too much.

Frequently asked questions