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Corn kernels, water, salt, and a thickener are used to make creamed corn. It is created by first heating the kernels and then mixing them; more cooked corn is then added. Despite its creamy texture, this meal does not include cream; nevertheless, some handmade versions may include milk or cream, as well as sugar and starch. It is available in cans, jars, and frozen form. Creamed corn may be used in soups, casseroles, puddings, or as a side dish. It may thicken the meal and provide a buttery taste to it.

It’s fantastic for creating corn fritters and cornbreads, as well as adding to chowders. Creamed corn may also be used to make pancakes or muffins. If you don’t have a can of creamed corn on hand, you may prepare your own or discover alternative substitutions. Since there is no straight equivalent for creamed corn, selecting a creamed corn substitute will depend on the meal you’re creating and how you integrate cream corn into it.

Creamed Corn Nutrition Facts:

Substitute for Creamed Corn

Creamed corn alternatives include:

Frozen Corn

2 cup of milk and one spoonful of cornstarch. The cornstarch will thicken the corn and milk liquids. If the corn taste is the most crucial aspect of your dish, you may substitute an equivalent quantity of frozen corn. To allow for full cooking, add the corn at the start of the cooking procedure. If you want to replicate the creamed corn texture, use a food processor to break it up and then add 1 cup of water.

Canned Corn

With these procedures, you can simply swap canned corn for creamed corn. To begin, rinse the canned corn to eliminate any extra salt. Drain the liquid out of the can, then replace with water and repeat three times. Next, melt the butter over medium heat, add the corn, and cook until cooked through. Next add the evaporated skim milk and bring the mixture to a boil. To spice up the meal, salt and pepper are added, along with a pinch of cayenne pepper. Cook the mixture for approximately five minutes, or until it thickens somewhat. Cornstarch should then be combined in a small bowl with a tablespoon of cold water before being added to the dish and boiled. Stir constantly for approximately a minute, or until the mixture thickens.

Read More: Milk Replacement in Cornbread

Fresh Corn 

2 cup of milk and one spoonful of cornstarch. The cornstarch thickens the corn and milk liquids. It is used in the same way as frozen corn is used when attempting to impart corn flavor to a dish. Use the same quantity of fresh corn as you would creamed corn. When using fresh corn, the kernels must be cut from the cob using a knife. After removing the kernels from the cob, the pulp should be removed with a spoon and incorporated in the cooking, since this is where the majority of the creaminess originates from. Fresh corn, like frozen corn, should be introduced at the start of the cooking process to ensure full cooking. To simulate the smoothness of creamed corn, it may be broken down in a food processor. Add 1

Cream Soups

The taste of the cream soup should match the final meal. For example, cream of celery or mushroom soup may be used in place of creamed corn when preparing shepherd’s pie, which is a mixture of seasoned ground beef wet with creamed corn and topped with mashed potatoes. Chicken chowder soup complements chicken-based foods. To make condensed soup, use half as much soup as creamed corn with equal parts water or milk. This stops the meal from being too salty.

Cream Sauce

Cream sauce is another possible alternative for creamed corn. White sauce is produced with milk, salt, and flour. One spoonful of flour to one cup of cream yields a gravy-like cream sauce. The flour is then whisked into the liquid, which is then heated until it gently boils for two minutes.

Bchamel Sauce may also be used in place of creamed corn. It contains butter, wheat, milk, and salt. To begin, combine one tablespoon of butter and two teaspoons of flour in a small saucepan and heat until softly bubbling. Next, while stirring, gently add two cups of milk, followed by a pinch of salt. Remove the sauce from the heat before it begins to boil.

These sauces may then be used in lieu of creamed corn in recipes where the taste of the corn is not required.

Read More: Cornstarch Substitutes

Side Dish

2 cup of milk or cream with salt and pepper for taste. You might create your creamed corn from scratch and serve it with other side dishes. Cook two pieces of bacon till crisp. Next, add one chopped onion and sauté for approximately three minutes over medium heat. Cook for another three or four minutes after adding two cups of frozen, canned, or fresh corn. Add 1

Frequently Asked Questions [FAQs]

How do you thicken creamed corn?

Creamed corn is thickened by adding equal parts cornstarch and cold water or even cream. For each cup of creamed corn, half a spoonful of cornstarch is advised.

Is regular canned corn the same as creamed canned corn?

These are not the same thing. Normal canned corn is precooked corn that has been canned, but creamed corn is created by blending pieces of whole sweetcorn with a soup of milky residue from pulped corn kernels scraped off the cob.

Does creamed corn contain any cream?

Creamed corn, contrary to its name, does not contain any cream. Instead, it’s a blend of whole and pureed sweetcorn.


There are no other components that may provide the same or comparable flavor to creamed corn except than frozen corn, canned corn, or fresh corn. The only option is to locate an alternative with comparable texturing, as mentioned in this post. You may also prepare your own creamed corn. That’s all there is to the creamed corn alternative.

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