Prep time: 50 min
Servings: 6-8
Reading time: 1 minute
Let me tell you something—this creamy homemade corn is one of those lifesaver recipes. It goes well with just about anything and is super easy to make.
When I found out I was lactose intolerant, I had to rework a bunch of classic dishes I loved. This corn cream? It was one of the first I reinvented.
So today, I’m sharing my version with you. It’s gluten-free, dairy-free, and sugar-free—but full of flavor, just the way it should be.
And the best part? It’s creamy, comforting, and takes no time to prepare.
Let’s get into it?
Ingredients:
- 4 ears of corn (or about 2 cups of cooked kernels)
- 2 cups of lactose-free milk or a plant-based milk (I like using almond sometimes)
- 2 tablespoons of olive oil
- 4 garlic cloves, finely chopped
- 1 medium onion, grated
- 1 tablespoon of cornstarch
- 1 small box of lactose-free cream (optional, but adds a nice touch)
- Nutmeg to taste
- Your favorite dry seasoning
- Salt to taste
Instructions:
- Begin by husking the corn and removing the kernels from the cob. Using canned corn? No problem—just drain it well.
- Puree half of the corn along with the milk and your preferred seasonings. Blend until smooth.
- Heat the olive oil in a pan and cook the garlic and onion until they’re soft and smell delicious.
- Add the remaining corn and give it a quick stir, cooking it through.
- Add the blended mixture to the pan and let it simmer together for around 10 minutes. Keep stirring so it doesn’t stick.
- Want it thicker? Combine the cornstarch with a small amount of water, then pour it into the pan and stir until it thickens to your desired consistency.
- Taste and adjust the salt. Sprinkle in a bit of nutmeg if that’s your thing.
- That’s it! Time to serve.
Extra Tips
This creamy corn goes great with roast chicken, steamed veggies, plain rice, or even as a topping for baked potatoes. It’s super versatile.
Feeling creative?
Try throwing in some chopped green onions at the end. Or add a bit of smoked paprika while you sauté the onion and garlic. It gives that cozy, homey vibe—just like grandma’s cooking.
And when I’m short on time? I totally go for canned corn. No shame at all. Just remember to drain it well so it doesn’t water down the flavor.
If there are any leftovers, keep them refrigerate. It thickens a bit, but just add a splash of water when reheating, and it comes right back to life.
Give it a try at home—I bet you’ll fall in love with it too!
See also:
