Creamed Corn

Creamed Corn

2 Reviews
From: EatingWell Magazine, June/July 2006

Our take on this classic is subtly flavored and every bit as creamy as the full-fat original.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 cups fresh corn kernels, divided
  • ¾ cup low-fat milk
  • 1 tablespoon cornstarch
  • ¼ teaspoon salt


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  1. 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 information

  • Serving size: ½ cup
  • Per serving: 126 calories; 2.0 g fat(1.0 g sat); 2.0 g fiber; 25.0 g carbohydrates; 5.0 g protein; 46.0 mcg folate; 4 mg cholesterol; 9.0 g sugars; 0.0 g added sugars; 297.0 IU vitamin A; 8.0 mg vitamin C; 49.0 mg calcium; 1.0 mg iron; 185 mg sodium; 294.0 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2 starch

Reviews 2

April 25, 2015
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By: EatingWell User
creamed corn I was so impressed with how good this is and so easy too. Love it. Pros: easy Cons: NULL
May 18, 2012
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By: EatingWell User
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

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