Sometimes I don’t let my husband in the kitchen when I am cooking dinner, especially if I am cooking something I know he is on the fence about. Creamed corn was one of things he was on the fence about, and with good reason. The only time I remember trying to make creamed corn from scratch, it was pretty gross. But this was YEARS ago that I made it, back when I thought GREAT creamed corn came in a can. My goal was to win him over. he loves corn, LOVES IT. But he isn’t huge on thick creamy sauces.

My goal: to make a light creamed corn. Both for health and for taste preferences. Mission Accomplished!!! He LOVED this and even requested leftovers, that’s a good sign! I used the leftover corn from the grilled corn on the cob we made a couple days ago. As I was gobbling mine down I realized, “corn dishes are SO much better with fresh corn.” I can’t recall ever, at any holiday or family function, eating any corn dish with FRESH corn. WOW, it makes a HUGE difference. The corn is crisp, crunchy, and sweet. Canned and frozen corn is usually a little rubbery and there is no crunch whatsoever. Next time you are at the store and corn is cheap, hoard, you hoard that corn like it’s nobodies business. You can use all the corn you don’t eat right of the cob in great dishes, like this one, or salads, salsa, tacos, whatever.

Some creamed corn recipes add sugar. I didn’t because corn is in season and it super sweet already.
You can stir in some cheese, or sprinkle shredded cheese on top and brown it under the broiler quickly.
Try adding some fresh herbs; chopped basil, sage or cilantro to change up the flavor of the dish for a special occasion.

Serves 2
2 ears of corn, shucked (about 2 cups)
1 tbsp butter
1 cup low fat milk
3/4 tbsp cornstarch
1/2 tsp salt
1/4 tsp black pepper
pinch of nutmeg

Melt the butter in a medium skillet over medium heat. Once it melts, add the shucked corn and mix. Let the corn cook in the pan for about 5 minutes, mix it occasionally.

In a small bowl mix the milk and corn starch. Add this to the corn in the pan, stir, and allow it to cook for about 12 minutes. Stir in the salt, pepper and nutmeg. Serve immediately.