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My husband loves creamed corn, but all of the recipes I found use heavy cream and/or cream cheese in them. So, I made up my own recipe using plain unsweetened almond milk (although you can certainly use regular milk {any fat content you want}), thickened with flour, instead of heavy cream. We don't really like Parmesan cheese, so I left out the cheese altogether but added smoked paprika for extra flavor. This is a much healthier version, but still rich & creamy.
Lightened Up CREAMED CORN
1 (about 10-oz) package frozen (thawed) or can (drained) corn ~or~ if FRESH CORN is in season, you can just slice the kernels off the cob and use them raw
2 TB all-purpose flour *……………………...1 tsp. Kosher salt
3/4 cups milk ~ any kind (I like plain unsweetened almond or cashew milk)
1-2 tsp. sugar or plain Splenda (optional)
2 TB butter………………………………….…...1/2 tsp. pepper
1/2 tsp. smoked paprika……………………extra butter, if needed
fresh chopped parsley or cilantro (garnish)
Note: If you want to make this dairy-free, you can substitute 2 TB oleo for the butter, or extra-virgin olive oil
Note: If you want this GLUTEN-FREE, use gluten-free flour or cornstarch
***
Heat corn, milk, salt, sugar, pepper, paprika and butter in a large saucepan on medium-high. When it comes to a simmer, take out about 1/4 cup of the warm liquid and whisk in the flour. Then whisk the flour mixture back into the saucepan. (If it seems too thick, you can whisk in up to another 1/4 cup milk.) Continue to high-simmer until it’s thick and creamy (about 10-12 minutes). (I like it thick enough so it doesn't spread all over the plate when you serve it.)
Remove from heat ~ stir in extra butter, if needed ~ then sprinkle with fresh chopped parsley or cilantro to garnish.
If you want to make this ahead: Simmer it for a few minutes less on the stove, then put it into a 2 qt. casserole dish (sprayed with non-stick baking spray) and dot with butter. Refrigerate ~ take out about 10 minutes before you put into the oven ~ reheat at 350 (375 or 325 are ok too, if that’s what temperature you’re cooking something else ~ but adjust the time) for about 20-25 minutes until the corn is hot and bubbly.
Serves about 2-3
Lightened Up CREAMED CORN
1 (about 10-oz) package frozen (thawed) or can (drained) corn ~or~ if FRESH CORN is in season, you can just slice the kernels off the cob and use them raw
2 TB all-purpose flour *……………………...1 tsp. Kosher salt
3/4 cups milk ~ any kind (I like plain unsweetened almond or cashew milk)
1-2 tsp. sugar or plain Splenda (optional)
2 TB butter………………………………….…...1/2 tsp. pepper
1/2 tsp. smoked paprika……………………extra butter, if needed
fresh chopped parsley or cilantro (garnish)
Note: If you want to make this dairy-free, you can substitute 2 TB oleo for the butter, or extra-virgin olive oil
Note: If you want this GLUTEN-FREE, use gluten-free flour or cornstarch
***
Heat corn, milk, salt, sugar, pepper, paprika and butter in a large saucepan on medium-high. When it comes to a simmer, take out about 1/4 cup of the warm liquid and whisk in the flour. Then whisk the flour mixture back into the saucepan. (If it seems too thick, you can whisk in up to another 1/4 cup milk.) Continue to high-simmer until it’s thick and creamy (about 10-12 minutes). (I like it thick enough so it doesn't spread all over the plate when you serve it.)
Remove from heat ~ stir in extra butter, if needed ~ then sprinkle with fresh chopped parsley or cilantro to garnish.
If you want to make this ahead: Simmer it for a few minutes less on the stove, then put it into a 2 qt. casserole dish (sprayed with non-stick baking spray) and dot with butter. Refrigerate ~ take out about 10 minutes before you put into the oven ~ reheat at 350 (375 or 325 are ok too, if that’s what temperature you’re cooking something else ~ but adjust the time) for about 20-25 minutes until the corn is hot and bubbly.
Serves about 2-3
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