Fresh Creamed Corn

Creamed corn, usually sold canned, is traditional in the Midwest and the South, both regions represented in our family. My family is Midwestern and my husband’s family comes from the south. Even before we became a gluten-free household, when summer came around and corn was in season I never opened a can of creamed corn. Our family loves this dish made with fresh corn kernels. When I could no longer use wheat flour as the thickener, I altered the recipe a bit to make it lighter and, of course, omit the wheat flour.

It is a great side dish, even though it is a bit sweet and seems very indulgent, with almost every summer meal: grilled or fried meat or poultry (especially burgers, fried chicken and barbecue). Creamed corn, however, has other uses. To name just a few:
*Creamed Corn Casserole: Top it with finely crushed potato or corn chips and bake until bubbly.
*Creamed Corn Fritters: Add uncooked eggs to the creamed corn as needed, mixing well, then scoop into dishes of crisp rice cereal crumbs, coat and deep-fry for an occasional over-the-top treat.
*Creamed Corn on Waffles: Bake gluten-free waffles and top them with creamed corn (instead of that traditional southern favorite of chicken a la king).
*Creamed Corn on Cornbread: Bake cornbread, split open and fill with creamed corn. Eat with knife and fork.


Fresh Creamed Corn

Yield: 8 servings


  • 8 fresh ears super sweet corn, husked, silk removed, rinsed
  • 3 tablespoons butter or solid non-dairy alternative such as Earth Balance
  • 3 tablespoons potato starch
  • 2 ½ cups rice milk, plus additional if needed
  • 2 tablespoons sugar
  • ¾ teaspoon salt
  • Corn chips, optional


  1. Stand ear of corn on the stem end and using a sharp knife, cut kernels downward to remove. Repeat with all ears of corn. You should have 1 quart of kernels. Reserve.
  2. In a heavy 3-quart pot over medium heat. Melt butter. Add potato starch and stir until smooth. Cook for 1 minute. Remove pot from heat. Add rice milk. Whisk well, making sure potato starch on bottom dissolves.
  3. Return pot to heat and bring to a boil, whisking constantly. Add sugar, salt and reserved corn kernels. Cook, stirring constantly, until mixture comes to a boil. Lower heat and cook for an additional 2 to 3 minutes. Remove from heat. Consistency should be thick and smooth but not stiff. Add additional milk by the tablespoon if needed for desired consistency.
  4. Serve immediately accompanied by corn chips if desired.
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