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Fresh Creamed Corn
Lacey Baier of A Sweet Pea Chef
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!
5
from
4
votes
Print Recipe
Prep Time
10
minutes
mins
Cook Time
8
minutes
mins
Total Time
18
minutes
mins
Course
Side
Cuisine
American
Servings
4
cups
Calories
173
kcal
Equipment
Saucepan
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Ingredients
1x
2x
3x
4
fresh ears corn,
steamed or grilled
2
tablespoon
coconut oil
½
tablespoon
arrowroot starch
1 ½
teaspoon
coconut sugar
plus more to taste
¼
teaspoon
sea salt
plus more to taste
¾
cup
full fat coconut milk
Instructions
Heat oil over medium heat to melt in a
saucepan
.
Slice all the kernels off the cooked/grilled corn.
Add the corn, arrowroot starch, salt and coconut sugar to the oil in the
saucepan
and stir to combine.
Stir and cook 1 minute.
Add the coconut milk and cook an additional 5-8 minutes to thicken. Season to taste with additional salt and/or sugar, if needed.
Serve hot.
Nutrition
Serving:
1
cup
Calories:
173
kcal
Carbohydrates:
5
g
Protein:
1
g
Fat:
18
g
Saturated Fat:
16
g
Sodium:
155
mg
Potassium:
118
mg
Fiber:
1
g
Sugar:
3
g
Vitamin C:
1
mg
Calcium:
7
mg
Iron:
1
mg
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how it was!