Gluten-Free Creamed Corn

Ingredients

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• 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 Shop
• 1.5 cups unsweetened almond milk or other dairy-free milk Shop
• 0.5 cup heavy cream or full-fat coconut milk (for dairy-free) Shop
• 0.5 tsp salt, or to taste
• 0.25 tsp black pepper, or to taste
• 1 pinch nutmeg (optional) Shop

Instructions

1. 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. 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. 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. 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. 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

• With fresh corn, scrape the bare cobs with the back of a knife after cutting off the kernels. The corn milk adds natural creaminess.
• Blend about a cup of the cooked corn and stir it back in for a thicker, creamier texture without adding more flour.
• Stir often once the corn goes in. The flour-thickened sauce catches on the bottom of the pan quickly.

Common questions