Creamed Corn

Creamed CornRecipe
Photo: Jason Wallis; Styling: Missie Neville Crawford


For a side dish that sticks to your ribs, try Creamed Corn. We lightened this comfort side dish by "creaming" our corn with flour-thickened milk instead of cream.


Serves 4 (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 129
Fat 4.7 g
Satfat 2.7 g
Sodium 152 mg


1 tablespoon butter
1/2 cup chopped red bell pepper
1 tablespoon chopped fresh thyme
2 cups frozen whole-kernel corn, thawed
1 cup 2% reduced-fat milk
1 tablespoon all-purpose flour
1/4 teaspoon kosher salt


Melt butter in a medium saucepan over medium-high heat; swirl until butter foams. Add bell pepper and thyme; sauté 3 minutes. Add corn; sauté 2 minutes. Add milk, flour, and salt, stirring with a whisk. Cover; bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring occasionally. Place 1/2 cup corn mixture in a mini food processor; process until smooth. Return to pan; stir well.


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