Popular in the Mid-West and South United States, creamed corn is a staple on menus. This southern-style gluten free creamed corn recipe is not only delicious but will convert many skeptics.
Is Canned Creamed Corn Gluten Free?
Many canned creamed corn brands are made without gluten, including Del Monte and Green Giant (both are thickened with modified starch). However, if you are highly gluten intolerant and avoid minute particles of gluten, make your own to avoid cross-contamination. It’s safer and tastes so much better!
Gluten Free Creamed Corn Recipe
- 8 fresh or frozen ears corn husks removed
- 2 tablespoons granulated sugar
- 1 tablespoon brown rice flour
- Salt to taste
- Ground black pepper to taste
- 1 cup heavy cream or full-fat coconut milk
- 1/2 cup cold water
- 2 tablespoons bacon grease or additional butter/margarine
- 1 tablespoon unsalted butter or dairy free margarine (Earth Balance or Smart Balance)
Using a paring knife, slice off all of the kernels of corn from the cobs in a large bowl.
To remove the remaining liquid, over the bowl, use the knife to scrape again the cob, pressing down firmly as you move from the top to the bottom of the cob.
Add the heavy cream and water, stir, and set aside.
In a separate bowl, whisk together the sugar, flour, salt, and pepper. Taste the mixture and season more, if necessary, to taste. Add to the corn mixture; stir.
Heat the bacon grease in a large skillet over medium heat. Add corn and butter, stir, and simmer for 30 minutes or until creamy.
During the last 15 minutes of cooking, using the back of a large spoon, smash some about a fourth of the kernels to expel additional corn milk.
Serve as a side with your favorite poultry or meat and vegetables or a salad.