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

EatingWell Test Kitchen
Source: EatingWell Magazine, June/July 2006




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; protein 5.1g; carbohydrates 24.6g; dietary fiber 2.2g; sugars 9.1g; fat 2.4g; saturated fat 0.9g; cholesterol 3.8mg; vitamin a iu 297.1IU; vitamin c 7.6mg; folate 45.7mcg; calcium 49.2mg; iron 0.6mg; magnesium 40.3mg; potassium 293.7mg; sodium 185.3mg; thiamin 0.2mg.

Reviews (1)

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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: 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
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