Creamed corn

Total Time
31 min
8 min
18 min
Typically, creamed corn is made by cooking the corn with a little bit of sugar as well as a good amount of heavy cream. But if you grate the corn from some of the ears, you end up with creamed corn that is laden with fresh flavor and is completely dairy-free yet still creamy tasting. No one will even notice this version is cream-free. The addition of chopped onions and vegetable broth really brings out the heartiness too. And even better yet, our version comes together in under 20 minutes total. Pair this starchy vegetable side with your favorite grilled, barbecued, or smoked meat.


Fresh yellow corn

6 medium, husks and silk removed

Olive oil

2 tsp

Uncooked onion(s)

1 small, finely chopped

Vegetable broth

½ cup(s)

Table salt

¼ tsp

Black pepper



1 Tbsp


2 tsp


  1. Hold box grater over large bowl and using large holes, grate corn from 4 ears, letting milky liquid fall into bowl. Stand remaining ears of corn, one at a time, on cutting board. Slice down length of ears to remove corn, cutting as close to cob as possible. Coarsely chop kernels and stir into corn liquid. Set aside.
  2. Heat oil in medium saucepan over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in corn mixture, broth, salt, and pepper and bring to boil. Reduce heat and simmer, covered, stirring occasionally, until corn is tender, about 10 minutes.
  3. Meanwhile, whisk together water and cornstarch in cup until smooth. Stir into corn and cook, stirring constantly, until mixture is slightly thickened, about 1 minute.
  4. Per serving: about 3/4 cup