It’s not summer without a big bowl of southern creamed corn. It tastes like candy. Usually creamed corn is made with lots of cream and calories, but not this Skinny Creamed Corn. And it’s still every bit as delicious.
This recipe only has 4 ingredients plus salt and pepper. Simple recipes really are the best and when we’re talking fresh summer corn, you don’t need to add much It’s already delicious right off the cob.
If you want to add an extra flavor dimension, try adding a little Parmesan cheese or some fresh basil or thyme. Add some crushed red pepper flakes to spice it up a bit.
Yes, creamed corn in a can is good, but it is heavenly when you make it from scratch.
This Skinny Creamed Corn is low in calories and low in fat. No cream needed, just 2 tablespoons of butter and some skim milk mixed with cornstarch makes it super creamy and rich tasting.
Skinny Creamed Corn makes a great side for a cookout or to serve along with Skinny Chicken Fried Steak.
- If your corn is in season and fresh, it should be plenty sweet. If you need to add a little sweetness try sprinkling on a little Splenda or Truvia. You won’t need much.
- Be sure to scrape the cobs with the back of a knife to get as much of the pulp and milk as you can. This will help thicken your creamed corn.
Skinny Creamed Corn
Skinny Creamed Corn has a creamy. buttery taste but is low in calories and fat. No cream needed!
- 5 ears corn
- 2 tablespoons butter
- 1 1/2 cups 1% milk
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black
- Truvia or Splenda optional
Cut kernels from cobs and scrape cobs with the back of a knife to remove as much "milk" as possible.
Melt butter over medium heat in a large nonstick skillet. Add corn and cook for 5 minutes, stirring occasionally.
Whisk together milk and cornstarch.
Add milk mixture to skillet. Cook another 5 minutes, stirring occasionally.
Add salt and pepper. If you want more sweetness, add Truvia or Splenda to taste.