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10 Best Creamed Corn Substitute For All Types Of Recipes

Creamed corn is typically used in making cornbread, corn fritters, muffins, and pancakes. It makes a great addition to pasta, pizza, burgers, and baked vegetables.

You can spread it on wheat bread and grill it for a quick healthy snack. It also makes soups richer and creamier; just stir it into chowders to make a tasty soup. 

Among the best creamed corn substitutes are the following:

  1. Canned Corn (without the excessive salt)
  2. Frozen Corn
  3. Cream Soups
  4. Fresh Corn
  5. Cream Sauce
  6. Side Dish
  7. Homemade Creamed Corn

If you really cannot find any suitable alternatives, making your own creamed corn can be a good option. However, you may need to be careful of the health hazards of taking in too much creamed corn. 

Corn can spike your blood sugar and may contribute to weight gain when consumed in excess.

 10 Best Substitute For Creamed Corn

Creamed Corn Substitute

It is easy to make creamed corn. While it has a creamy texture, it doesn’t contain any cream, but only thickener, salt, water, and corn kernels. However, if you are making a homemade version, you are free to add cream, milk, starch, or sugar.

The product is made from cooked and blended corn kernels that you can purchase in jars, cans, or frozen. This versatile ingredient gives off buttery and creamy flavors. 

Corn contains natural sugar, so you don’t have to add more sugar to creamed corn unless you want it to be extra sweet. To give you an idea, canned sweet corn has 4.5g of sugar per 100g of serving.

Your body converts natural sugar, like what canned sweet corn contains, into glucose that works by boosting your system’s energy. Every 100g serving of creamed corn is also loaded with all the B vitamins.

While there are no direct alternatives for creamed corn, some of the best alternatives are canned corn which has similar textures and tastes that will complement the dish you’re making. 

Canned Corn (without the excessive salt)

 

Even though it is healthy, canned sweet corn contains high amounts of sodium. This is why you need to eat it in moderation to obtain balance. 

When using canned corn for recipes that require creamed corn, it is recommended to rinse it first to get rid of excess salt. Discard the liquid in the can, and repeat rinsing the corn thrice. 

You can now prepare your own creamed corn from the corn in the can without excessive salt. First, drain the liquid from the corn as you melt butter over medium flame.

Cook the corn in the melted butter until heated. Stir in evaporated skim milk and leave to simmer.

Season with pepper, salt, and a little cayenne pepper if preferred. Cook until slightly thick or about five minutes. 

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Dissolve cornstarch in cold water, and add to the corn. Stir until thick, and you’re done.

Frozen Corn

This is preferred by those who want to retain the corn flavor of the creamed corn. Prepare the same amount of frozen corn as the required amount of creamed corn in the recipe. 

You can add the corn at the beginning of the cooking process, no matter what you’re making. This will give it enough time to cook as you gradually add the other ingredients.

However, you can also process and cook the frozen corn to make it similar to creamed corn. First, break it up using a food processor or blender.

Heat the corn in a pan over medium flame, and add cornstarch and half a cup of milk. Stir until thick and the corn is cooked.

Cream Soups

 

You can use cream soups instead of creamed corn in dishes that complement the soup’s flavor. If the dishes include chicken, you can use cream of chicken soup. 

When using condensed soups, only use half the amount of the required creamed corn with an equal amount of milk or water. This will prevent the final soup from having too much sodium. 

On the other hand, when you are making shepherd’s pie, you can use mushroom soup or cream of celery as a substitute for creamed corn. You will use the replacement in making the seasoned group meat moist and top the pie with mashed potatoes.

Fresh Corn

First, take the corn kernels off the cob using a knife. You will use the same amount of fresh corn as the required amount of creamed corn in the dish you’re making. 

Since most of the corn’s creaminess is in the pulp, you can spoon it out and add it to the kernels. Add the kernels with the creaminess you scooped out from the pulp to your dish at the start of the cooking process.

The process is the same as using frozen corn. You have to allow the corn to cook longer than the rest of the ingredients.

Additionally, you can break the kernels into smaller pieces and cook them to thicken before adding to your dish. Place the creamy part of the pulp and kernels in a food processor until creamed. 

You can heat the smaller kernels over medium flame and add a tablespoon of cornstarch and half a cup of milk. Stir until thick and the kernels are cooked.

Cream Sauce

cream sauce

Basically, cream sauce pertains to the combination of flour, salt, and milk. However, you can use many other products instead of the mixture, or you can make your own.

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This is ideal for recipes that do not necessarily require the corn’s flavor. If you want your sauce to have a consistency similar to gravy, whisk a cup of cream and a tablespoon of flour over medium flame. Stir for a couple of minutes or until it boils.

For those who prefer thin white sauce, heat half a tablespoon of flour and a cup of cream, half-and-half, or milk over medium flame. Stir until slightly thick.

Side Dish

You can make your version of creamed corn with added flavors perfect as a side dish. First, thaw two bacon slices, chop and fry until crisp. 

Next, add chopped onion to the pan with the fried bacon slices, and stir for three minutes over medium flame. Add two cups of corn; you can use fresh or frozen corn, depending on what’s available. 

Cook your creamed corn side dish for four minutes before adding half a cup of cream or milk. Season with salt and pepper.

Bechamel Sauce

 

This sauce will add a different flavor to your dish when used to substitute for creamed corn. This sauce is a simple white sauce made from combined milk, flour, butter, and a little salt.

The sauce is perfect for people who want the creaminess but are not that fond of the corn’s flavor. It makes a good base for dishes, and tastes better when you add seasoning and herbs.

To make your own béchamel sauce, place a tablespoon of butter and two tablespoons of flour in a small saucepan. Stir until it starts boiling.

Keep on stirring as you gradually add two cups of milk. Season with a bit of salt. Turn off the heat before the sauce boils.

You can now use the sauce in any dish that requires creamed corn but are not exactly strict about retaining the corn flavor.

Creamed Corn without Cream

You can also make creamed corn without cream as a substitute for creamed corn. To begin with, you will need up to 3 teaspoons of chopped fresh herbs. 

You can use chives, thyme, tarragon, or sage. The herbs will add flavor, but you can skip them if you aren’t fond of herbs.

You can also add two tablespoons of minced red onion or shallot. Again, this is optional, and you can omit them if you don’t think they will complement the taste of what you are cooking.

The other ingredients you will need to make creamed corn without cream are a bit of salt, two tablespoons of unsalted butter, and four ears of corn with the husks removed.

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First, grate the corn and place it in a bowl. Set aside until ready to use.

Melt half of the butter in a pan over medium flame. Cook the shallots for a couple of minutes while constantly stirring.

Add the corn, season with salt, and cook until creamy and sweet. This will take about 5 minutes; make sure to stir the mixture often.

Once cooked, add the remaining butter, and turn off the flame. Stir in the fresh herbs if using.

Mexicorn

Mexicorn is also referred to as Mexicali Corn. It’s a colorful corn dish you can use to substitute for creamed corn. 

This used to be commercially sold but is no longer available. As a result, many people who love its taste try to copy the flavor of the Mexicalli Corn. You can make this on your own

What You Need

  • 1/8 teaspoon of garlic powder
  • half a teaspoon of seasoned salt
  • three tablespoons of minced onion
  • two tablespoons of butter
  • 2/3 cup of minced sweet red pepper
  • 2/3 cup of minced green pepper
  • two cans of whole corn

Step By Step Guide

  1. First, put butter in a pan over medium flame
  2. Once melted, add the onion and cook for a couple of minutes.
  3. Stir in garlic powder, seasoned salt, and minced peppers. Cook for a couple of minutes.
  4. Drain all liquid from 1 can of corn and keep half of the liquid from the second can.
  5. Transfer to the pan, stir and simmer until the corn is cooked.

Homemade Creamed Corn

 

Creamed corn can turn dull muffins and pancake batter into a more intense flavor and unique taste. To make your own creamed corn, puree half the amount of frozen, canned, or kernels fresh off the cob. 

Add a little amount of milk or water and process until smooth. Transfer to a bowl.

Place the remaining corn in the food processor or blender, and pulse until coarsely chopped. Combine it with the finely pureed corn in the bowl and mix thoroughly.

Creamed Corn Substitute Related FAQs

Can you use whole corn kernel as a substitute for creamed corn?

Yes, you can process the corn first until pureed and creamy before adding to the ingredients or using it to make your version of creamed corn.

How do they make canned creamed corn?

The canned creamed corn you can buy in stores is made from whole sweetcorn with a creamy liquid comprised of the residue scraped from the corn cob.

This is loaded with sodium, which acts as its preservative.

What’s the best creamed corn substitute for making corn casserole?

You can make your own version or choose any of the substitutes listed above.