Our take on this classic is subtly flavored and every bit as creamy as the full-fat original. Source: EatingWell Magazine, June/July 2006

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Place 2 cups corn, milk, cornstarch and salt in a blender; blend until smooth. Transfer the puree to a medium saucepan, and add the remaining 1 cup corn. Cook over medium-high heat, stirring constantly, until the mixture simmers and thickens and the corn is tender, 5 to 7 minutes.


Nutrition Facts

126 calories; total fat 2.4g 4% DV; saturated fat 0.9g; cholesterol 4mg 1% DV; sodium 185mg 7% DV; potassium 294mg 8% DV; carbohydrates 24.6g 8% DV; fiber 2.2g 9% DV; sugar 9g; protein 5.1g 10% DV; exchange other carbs 2; vitamin a iu 297IU; vitamin c 8mg; folate 46mcg; calcium 49mg; iron 1mg; magnesium 40mg; thiaminmg.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
creamed corn I was so impressed with how good this is and so easy too. Love it. Pros: easy Cons: NULL Read More
Rating: 4 stars
Delicious I love creamed corn but I hate all the fat usually used when making it. This is a great recipe that gives you all the taste and creaminess of creamed corn with only a fourth of the fat. When I made this I added a table spoon of butter to the skillet and a sixth of a cup of sugar and a fourth of a tablespoon of pepper to the corn. It was a hit with the family. Pros: Creamy easy to make Cons: Low fat Read More