Homemade Creamed Corn

Don’t have cornstarch on hand? Reduce the milk to 2 tablespoons and serve hot after simmering. Don’t substitute flour, as this will impart a floury taste to the corn.

Serves: 2Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 2


  • 1 Tbsp. low-fat margarine
  • 1 cup frozen corn niblets
  • ¼ cup skim milk
  • 1 tsp. granulated sugar
  • ¼ tsp. salt
  • ⅛ tsp. pepper
  • 1 tsp. cornstarch


  • Melt the margarine over low heat in a medium-sized saucepan.
  • Add the corn, milk, sugar, and salt and pepper. Increase heat to medium and bring to a boil, stirring constantly. Reduce heat to low and simmer for 5 more minutes, stirring throughout.
  • Push the corn off to the sides of the pan. Increase heat to medium-high and add the cornstarch to the liquid in the middle of the pan, stirring constantly until thickened. Make sure there are no lumps. Stir the corn and milk a few times. Serve hot.