Creamed corn is a classic side dish that has been around for generations. It’s creamy, savory, and comforting — but it usually requires cream to achieve its signature texture. But what if you don’t have cream on hand? Is there a way to make creamed corn without cream? The answer is yes! With the right ingredients and a few simple steps, you can make delicious and creamy creamed corn without cream.
So if you are wondering how to make creamed corn without cream, we have the right ideas for you. Read ahead and find out!
What is creamed corn?
Creamed corn is a comfort food with sweetcorn kernels cooked in a creamy white sauce. It is often served as a side dish or as part of a larger meal. It combines cooked sweetcorn kernels with a creamy white sauce that typically contains butter, milk, flour, salt, and pepper. The mixture is then simmered until it becomes thick and creamy. Creamed corn can be served hot or cold, depending on the recipe and personal preference.
The flavor of creamed corn varies greatly depending on the ingredients used to make it. Some recipes call for adding sugar or cream cheese to the mix, while others use savory ingredients such as bacon or onions. Additionally, some recipes suggest adding herbs like thyme or parsley to enhance the dish’s flavor further.
Can you make creamed corn without cream?
You can indeed make creamed corn without cream. Creamed corn is traditionally made with heavy cream or whole milk, which can be high in fat and calories. But people nowadays have different preferences. They might not want to add too much fat and still ask for the same creaminess. Or they simply don’t have cream at hand. In such a case, you can still make creamed corn and enjoy it using a different ingredient. All you have to do is think of something that offers the same creaminess and doesn’t compromise the flavor.
There are plenty of delicious and creative ways to make creamed corn without using cream. Some of them are discussed below;
- Milk: Milk can be a great substitution for cream when making creamed corn. Whole milk will provide the most richness and flavor, but skim or 2% milk can also work in a pinch. To ensure your creamed corn doesn’t become too watery, reduce the amount of liquid you use by about half. This will help thicken the sauce and give it a creamy texture.
- Greek yogurt: if you want a thicker texture for your creamed corn, try adding some plain Greek yogurt at the end of cooking time – this will give your dish a creamy texture without all the added fat from cream or butter.
- Coconut cream: It has a mild sweetness and adds an interesting depth of flavor to the dish. To use coconut cream, simply substitute an equal amount for the cream called for in your recipe. If you prefer a less sweet version, try using light coconut milk.
- Plant-based milk: Almond or oat milk can substitute for dairy products when making creamed corn without cream. Plant-based milk tends to be thinner than traditional dairy milk, so you may need to add some thickening agent, such as flour or cornstarch, to get the desired consistency. You can add some nutritional yeast or vegan butter to give your dish more flavour and richness.
- Cheese: It is a great way to add creaminess to your dish. There are so many different types of cheese that serve the purpose. You can use cream cheese, cheddar cheese, etc., to make creamed corn, both cheese and creamy.
How to store creamed corn
Once the creamed corn has cooled down, place it in an airtight container and refrigerate for up to two days. When storing creamed corn in the refrigerator, place it on a shelf near the back where temperatures are coldest.
Creamed corn can also be frozen for longer-term storage. To freeze your leftover creamed corn, transfer it into an airtight container or freezer bag before placing it in the freezer. Make sure to label each container with both contents and date so you know what’s inside when needed later. Frozen creamed corn can last up to three months if stored properly in an airtight container.
How to Make Creamed Corn Without Cream
- Preparation Time: 5 minutes
- Chill Time: 30 minutes
- Total Time: 35 minutes
- Servings: 4
- 2 1/3 tbsp. butter
- 1/3 tbsp. flour
- 1 1/3 cups half-and-half
- Pinch of garlic powder
- Pinch of cayenne pepper
- 3 ½ cups corn, frozen
- Salt to taste
- Pinch of pepper
- Add butter to pot over medium-high heat. When butter melts, add flour and stir for a minute.
- Add in cayenne powder, garlic powder, and half-and-half, and keep whisking to ensure no lumps.
- Then add corn and continue cooking for 10 minutes until bubbles appear, then reduce heat and allow to simmer gently.
- Continue cooking for another 15 to 20 minutes until the corn is plump and the sauce is reduced.
- When corn is ready, season with pepper and salt, stir gently, remove from heat and serve immediately.