Gluten-Free Creamed Corn
By the Gluten Free Recipes team ·
This luxuriously creamy and sweet gluten-free corn dish, a perfect side that offers a comforting, velvety texture with bursts of fresh corn flavor. It's a simple yet elegant addition to any meal, bringing a touch of homemade goodness.
At a glance: This easy salads and sides recipe yields 4 servings in about 35 minutes (5 min prep, 30 min cook). It uses 10 ingredients — including fresh or frozen corn kernels, unsalted butter or dairy-free butter alternative, yellow onion — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Creamed Corn: When preparing this salads and sides recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Creamed Corn: This recipe is gluten-free by using a certified gluten-free flour blend and avoiding any gluten-containing grains. Always check labels for cross-contamination.
Ingredients
- 4 cups fresh or frozen corn kernels
- 2 tbsp unsalted butter or dairy-free butter alternative
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp gluten-free all-purpose flour blend
- 1.5 cups unsweetened almond milk or other dairy-free milk
- 0.5 cup heavy cream or full-fat coconut milk (for dairy-free)
- 0.5 tsp salt, or to taste
- 0.25 tsp black pepper, or to taste
- 1 pinch nutmeg (optional)
Instructions
- 1
Melt the unsalted butter or dairy-free alternative in a large saucepan or Dutch oven over medium heat. Add the finely diced yellow onion and sauté until it becomes translucent and softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 2
Sprinkle the gluten-free all-purpose flour blend over the softened onions and garlic. Whisk continuously for about 1-2 minutes to cook out the raw flour taste and form a smooth paste, known as a roux. This step is crucial for thickening the creamed corn.
- 3
Gradually whisk in the unsweetened almond milk or dairy-free milk, a little at a time, ensuring no lumps form. Once all the milk is incorporated, bring the mixture to a gentle simmer, stirring frequently. Continue to cook until the sauce begins to thicken, which should take approximately 5-8 minutes.
- 4
Stir in the heavy cream or full-fat coconut milk, followed by the corn kernels. Season with salt, black pepper, and a pinch of nutmeg if using. Bring the mixture back to a gentle simmer and cook, stirring occasionally, for about 10-15 minutes, or until the corn is tender and the sauce has reached your desired creamy consistency.
- 5
Taste the creamed corn and adjust the salt and pepper as needed. The consistency should be rich and velvety. Serve hot as a delightful side dish, allowing the flavors to meld for a few minutes before serving if time permits.
Nutrition (per serving)
Tips & Notes
- Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
- Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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