Watch corn on the cob transform into healthy and fresh creamed corn! This post shows you how to make this tasty side dish (or perfect summer snack) using clean-eating ingredients.
My family, we’re corn lovers. Fresh seasonal corn is especially hard to beat. We love it every way possible and take advantage of its sweet freshness when in season. It’s tasty and one of the best flavors of summer…do you agree?
Honestly, the kids would have corn on the cob every night if I served it that often, so I try to change it up and served fresh creamed corn for a change. And then grilled corn. With an amazing salad on a hot day.
And steamed, too. With a dab of butter and a dash of salt. Alongside a plate of Healthy Hot Nashville Chicken or to accompany Flank Steak with Chimichurri Sauce, it’s just perfection. I like corn with shrimp, too<–yum! Ready for THIS sweet, creamy and fresh rendition of corn? Let’s get to it!
What is corn?
Well, corn is classified both as a cereal grain and as a starchy vegetable. In the form we’re eating (fresh creamed corn) it’s definitely a veggie. When served as grits and popcorn, it’s considered a grain.
*One cup of corn has 5.4 grams of protein and 4.6 grams of fiber. It’s also high in some of the B vitamins and in vitamin C.
How to choose the best corn
Buy corn when you plan to use it and also keep it husked until you are ready to cook. Can’t use it right away? Refrigerate your corn in the husks. To choose the corn, remember these tips:
- If you see tiny brown holes in the husk (especially near the top) these are worm holes! Avoid buying that husk.
- Gently feel the husk for holes. All of the husks should feel plump with kernels side by side.
- The corn tassels (they stick out of the top) should be brown and feel sticky. If they are black or dry, the corn is old.
- The husk should be green and tight against the corn cob.
Is creamed corn healthy?
Creamed corn is healthy when the recipe is made with good-for-you ingredients. How did I “make it healthy”? When you look at the ingredients you will see they are simple and few in number. That translates to a clean-eating dish!
Here’s what I recommend:
- Replace half and half or cream with coconut milk
- Switch the butter for coconut oil
- Use arrowroot starch as an additional thickener
- Replace refined sugar with better-for-you coconut sugar
How do you make creamed corn from scratch?
To make fresh creamed corn from scratch, follow these tips. You’ll end up with a savory and sweet dish, easily made and super enjoyable!
- Cook your corn: Watch my video on husking corn and then grill it for fabulous flavor.
- Slice the kernels: Cut the kernels off the steamed or grilled corn.
- Combine ingredients: Your saucepan should have the coconut oil heated over medium in a saucepan. Then you’ll add the arrowroot starch, salt, and coconut sugar to the oil, stirring to combine.
- Cook the ingredients: Cook the combined ingredients for one minute.
- Thicken the mixture: Add the coconut milk, cooking an additional 5-8 minutes. This will thicken your creamed corn.
- Adjust seasonings: If you want, taste and adjust the seasonings to your liking. May mean a bit more salt or sugar.
What Does Creamed Corn Go Well With?
From chicken pot pie to meatloaf, fresh creamed corn goes well with a lot of things. Seriously, what doesn’t it go with? Here’s my top picks for a fine pairing:
- Meatloaf
- Chicken (see these great BBQ marinades!)
- Steak (more marinades)
- Shrimp
- With a Chicken Pot Pie
- In meal prep dishes
How Do You Store Fresh Creamed Corn?
I store this yummy fresh creamed corn in an airtight container in the fridge. It freezes well in an airtight container for up to 3 months. To reheat, defrost and then reheat on the stove over low to medium heat.
How Long Will Creamed Corn Stay Fresh?
For optimum freshness, this creamed corn should be used within 3 days. It’s such a favorite in my house that there is no problem with leftovers being around too long. And not only that, it’s easy to make so I tend to follow my recipe as given here. It makes 4 cups.
More Healthy Corn Recipes or Veggie Recipes
Looking for more ways to use delicious (and versatile) corn? These are just a few!
- Easy Sweet Cornbread
- Homemade Corn Tortillas (made with masa harina, which is a dough from corn)
- Summer Corn Edamame Salad With Lemon Basil Vinaigrette
- How to Grill Corn
One of my favorite ways to enjoy corn on the cob is to transform it into healthy and fresh creamed corn. Made with clean-eating ingredients, this recipe is soon to be your favorite when looking for a tasty side dish!
- 4 fresh ears corn, steamed or grilled
- 2 tbsp coconut oil
- 1/2 tbsp arrowroot starch
- 1 1/2 tsp coconut sugar plus more to taste
- 1/4 tsp sea salt plus more to taste
- 3/4 cup full fat coconut milk
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Heat oil over medium heat to melt in a saucepan.
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Slice all the kernels off the cooked/grilled corn.
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Add the corn, arrowroot starch, salt and coconut sugar to the oil in the saucepan and stir to combine.
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Stir and cook 1 minute.
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Add the coconut milk and cook an additional 5-8 minutes to thicken. Season to taste with additional salt and/or sugar, if needed.
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Serve hot.
This post contains affiliate links for products I use regularly and highly recommend.
Can you cook this in advance and reheat? How long would this last if cooked then stored in the fridge?
Certainly! Stored in an airtight container, this recipe will last 3-5 days in the fridge.
Okay, did this recipe change? I swear I used to come to this page for my go-to creamed corn but I never would have saved a recipe with coconut milk in it.
You’re right. They changed it for some reason. So sad
My sauce mixture (that’s added to the corn) is very clumpy???
This is the best way to make fresh creamed Corn it’s passed down from my great grandmother I start with 12 ears of corn and cut half the kernels off the cob and then take a knife and scrape the rest of the corn off that’s where the cream comes from and cook for about 10 minutes and add a little bacon grease or fat back you can add some whole cream if you like it’s so good and you can freeze what’s left I hope you try it and like it.
i was wondering if i can do canning with this ??
Can this recipe be frozen? Just so very delish!!
Made this last night…AMAZING!!!!
The kids really like this one. We should totally make this again with some grilled corn 🙂
thank you for this grace you have blessed me with.
Oh, you are so incredibly welcome, George 🙂
If I only have home frozen whole corn, approximately how many cups should I use?
Also, if a recipe calls for a can of creamed corn, approximately, how much of this recipe do you think that would be?
Thank you so much!!!
Good question! One medium ear of corn will yield about 3/4 cup of corn kernels so you’d want approx. 3 cups total of corn. I’d substitute it 1:1 in a recipe that calls for canned cream corn. Enjoy!
Thank you SO much! And we all LOVE this recipe!!!
Lacey, I have a question about your creamed corn recipe. Can I can this via hot water bath or pressure cooker? Any thoughts or suggestions?
Thanks and keep up your wonderful blog and videos!!
Karen M
Karen, that’s a great question. I’m not very familiar with pressure cookers, so I really don’t know. It’d be worth a shot though – if you try it, I’d love to know how it turns out!
Thanks for this recipe. I tried it and loved it.
Kisses from Dubai.
Yay! I’m so glad you enjoyed it, Diana. I LOVE this recipe too 🙂
I have been to San Tan Flats steak house and love their creamed corn. I think this is the recipe I have been looking for. Thank you
Great recipe. My family and I would go to a restaurant called San Tan Flats and they would have the best cream corn. We have since sold our vacation home so won’t be visiting the restaurant anymore. I have been looking for a recipe that looked like theirs – this is the one. I used frozen corn and it was still great. Thanks!