The best substitutes for cream corn include frozen corn, fresh corn, cream soups, and cream sauces. These substitutions replicate the tastes and textures of canned cream corn and make perfect stand-ins. Canned corn can also be modified into a cream corn substitute with the help of a few ingredients.
Now, let’s cover the best cream corn replacements in detail!
1. Cream Soups
Cream soups are ideal cream corn substitutes in recipes where texture is paramount. This thick ingredient adds the same liquid content as cream corn, allowing your dish to maintain its structure and consistency.
Shoot for soups with flavors complimentary to the intended dish. Cream of chicken or chicken chowders work well in poultry recipes. Creams of celery or mushroom are mild soups that blend nicely with meat or vegetable dishes.
Pro Tip: Condensed soups contain large quantities of sodium, so use only half the can, supplemented by an equal amount of water or milk.
Cream soups are dense and often higher in fat and calories. Cooks hoping to limit those elements can fashion low-fat broths into modified cream soups by following these steps:
- Saute your favorite vegetables in olive oil.
- Stir in a complimentary broth.
- Simmer the mixture until the vegetables are thoroughly cooked.
- Blend the concoction to your desired consistency.
These homemade soups provide the same moisture and texture as cream corn, with greater nutritional value and less fat.
2. Cream Sauce
Cream sauce provides no corn flavor; however, it does contribute a moist and creamy consistency to dishes. If you have a jar of béchamel sauce in your pantry, simply use the same amount of sauce as you would cream corn.
If you don’t have any pre-made cream sauces, don’t worry: it’s quick and easy to whip it up on your own. A simple white cream sauce needs only milk, flour, and salt. Mix the ingredients and heat the liquid to a slow boil, then continue cooking for two minutes.
Follow this simple ratio for the cream sauce: a thinner sauce needs half a tablespoon of flour per one cup of milk, while a thick, gravy-like sauce needs one tablespoon of flour per one cup of milk. Use cream instead of milk for a thicker consistency.
Béchamel sauce also subs nicely for cream corn and consists of butter, four, milk, and salt. Whip up a batch by following these steps:
- Melt a tablespoon of butter.
- Stir in two tablespoons of flour.
- Heat the mixture until it bubbles gently.
- Gradually add two cups of milk, stirring steadily.
- Add salt to taste, and remove the sauce before it reaches a boil.
3. Frozen Corn
Some recipes call for creamed corn specifically for the flavor. Frozen corn has the same taste as creamed corn, though it has a different texture.
Frozen corn allows for a one-to-one replacement. If the recipe calls for one cup of creamed corn, one cup of frozen corn provides the same flavor.
Pro Tip: Add the ingredient early in the cooking process. This allows the corn to cook thoroughly and compensates for some of the textual disparity.
Additionally, cooks can turn frozen corn into a version of cream corn. Use the same measure of corn kernels as creamed corn you want. Place the frozen vegetable into a food processor and pulse. Add half a cup of milk and a tablespoon of cornstarch. The milk and cornstarch form a roue, creating a texture like cream corn.
4. Fresh Corn
Cooks with an abundance of corn on the cob and no cans of cream corn shouldn’t despair. Fresh corn works best when you only need the vegetable’s taste.
Here’s how to substitute cream corn with fresh corn:
- Using a sharp knife, cut the corn off the cob. Before the kernels can be used in a recipe, you must remove them from the cob.
- Using a spoon, remove the pulp as well. The pulp provides the creaminess that fresh corn otherwise lacks.
- Measure out the same amount of fresh corn that you would cream corn.
- Add the vegetable early in the cooking process, allowing it ample time to cook through.
You can easily make fresh corn into cream corn by breaking the kernels down in a food processor. Just mix in half a cup of milk or cream and add a tablespoon of cornstarch, and you’ll be good to go.
5. Canned Corn
A can of plain corn is easily modified into cream corn with a bit of moxie and a few common household ingredients. You’ll need the following:
- Canned corn
- Evaporated skim milk
- Cayenne pepper
If you have all of these ingredients, you can cream your own corn by following these steps:
- Start by rinsing one can of corn. Canned vegetables contain extra sodium that you need to remove, so drain the liquid from the can, then fill the can with water. Gently shake and pour the water out. Repeat this process three times.
- Melt three tablespoons of butter over medium heat.
- Add the rinsed corn kernels to the butter and cook until it’s heated through.
- Add one-and-a-half to two cups of evaporated milk and bring the mixture to a simmer.
- Thicken the mixture by cooking for five minutes, allowing some of the liquid to evaporate off of it.
- Add cornstarch to reinforce the corn. Combine one tablespoon of cornstarch with one tablespoon of cold water in a dish. Stir until smooth. Pour the mixture into the corn and steadily stir for one minute or until the recipe thickens. If the corn concoction thickens too much, add a little milk to thin it out.
- Season the corn to taste. Start with one teaspoon of salt, one-quarter teaspoon of pepper, and a pinch of cayenne pepper. Modify the amounts to your taste.
Consider substituting dairy if you are limiting your fat intake. You can also make vegan creamed corn by using vegetable oil instead of butter and soy, coconut, or almond milk in lieu of evaporated milk.
6. Simple Homemade Cream Corn
As long as you have corn in your home, you have the means to make cream corn. Fresh, frozen, and canned corn easily become cream corn with a bit of help from a food processor. Follow the steps below:
- Determine how much cream corn you want and portion out that amount of kernels.
- Purée half your chosen amount of kernels in a blender or food processor. If you’re using frozen corn, thoroughly thaw the kernels before processing.
- Add a small amount of water or milk and mix until smooth.
- Transfer the creamy mixture to a dish.
- Add the remaining corn to the food processor and roughly chop.
- Mix the ingredients, and voila. You’ve got cream corn.
Alternatively, cooks with one can of corn kernels, flour, and a blender can easily make creamed corn by following these steps:
- Blend all of the corn with one-third of the can’s liquid and one tablespoon of flour.
- Blitz until the corn kernels break down, but not until the mixture is smooth.
This method makes a perfect creamed corn substitution, maintaining the texture and taste of the ingredient. While you wouldn’t want to eat this corn concoction on its own, it works great in recipes.
Small cans of cream corn contain eight ounces (one cup) of vegetables. Large cans hold a little more than 17 ounces (two cups).
What’s in Canned Cream Corn?
Canned cream corn is a mixture of whole and pulverized corn kernels and the creamy liquid contained in the vegetable’s cob. Despite what the name suggests, cream corn doesn’t contain any cream.
Canned cream corn mixes whole kernels with pulverized ones. When corn is cut off cob, small pieces are left behind. Cream corn is made by mixing the lingering kernel pieces and the liquid in the cob.
This fluid is milky and sweet, lending the vegetable flavor and texture. Manufacturers also puree some of the kernels, which helps release more of the juice.
Many canned vegetable companies add sugar, starch, and tapioca to thicken the dish.
How To Cook Cream Corn
Cream corn is canned fully prepared, so it only needs to be heated on a stove or in a microwave. However, cooks can choose to add numerous ingredients to enhance the flavor.
There are many simple modifications that can add flavor to cream corn. The simplest method is to add butter and salt to the canned cream corn. Mix all the ingredients in a saucepan on medium heat and bring to a steady simmer. Lower the heat and let the corn cook until thoroughly warmed. These simple steps provide canned cream corn with a more robust flavor.
There are nearly infinite add-in possibilities. However, some of the most complimentary flavors include:
- Cajun seasoning
- Fresh garlic
- Diced tomatoes
Even a few tablespoons of cream added at the end of the cooking time enhances the flavor of canned cream corn considerably.
Prepared in the Oven
Cooks can easily prepare canned cream corn in the oven instead of on the stovetop. The baked dish has a thicker, richer texture than the stovetop version.
Spray a one-quart (1 liter) oven-safe baking dish with non-stick spray. Mix the corn ingredients in a bowl and pour them into the greased dish. Bake the corn for twenty minutes at 350°F (177°C).
Prepared in a Slow Cooker
A slow cooker helps cream corn retain its moisture. Those who want to enjoy the dish at its creamiest may appreciate how slow cookers maintain the integrity of the vegetable.
You may want to simmer the corn for a few minutes to remove some of the liquid. Then, pour the corn into the slow cooker and allow three to four hours to heat thoroughly. The pot keeps the vegetable warm for hours without leaving the stove on.
What Recipes Can I Use Cream Corn In?
You can use cream corn in soup, muffin, and pie recipes. Egg dishes can also benefit from the flavor of cream corn. Cream corn adds sweetness and moisture to a dish and also contributes a unique texture.
You can eat cream corn simply by heating the vegetable and enjoying it as a side dish. However, the food also serves as an excellent ingredient for various recipes.
You can use cream corn to make:
- Sweet Potato, Spinach, and Feta Muffins
- Cheese, Corn, and Sweet Potato Quiches
- Chicken and Corn Soup
- Chicken and Corn Pie
- Corn Dip
- Corn Frittatas
How to Make a Cream Corn Side Dish
Cream corn doesn’t only function as an ingredient. It also makes an excellent stand-alone side dish.
If you haven’t made it to the store to buy a can of creamed corn for dinner, you can make your own cream corn side if you have:
- Frozen, fresh, or canned corn
- Milk or cream
- Salt and pepper
Follow these steps to make a tantalizing cream corn side dish:
- Begin by frying two bacon slices until they’re crispy.
- Finely chop an onion and saute for three minutes over medium heat.
- Add two cups of corn kernels.
- Saute the mixture for three to four more minutes.
- Mix in half a cup of the dairy of your choosing.
- Season with salt and pepper.
A can of cream corn creates nearly limitless cooking possibilities. As I’ve shown in this article, just because you don’t have a can of cream corn, that doesn’t mean you can’t make your favorite cream corn recipes.
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Anne James has a wealth of expertise in a wide array of interests, including quilting, cooking, gardening, camping, and making jelly.
She has a professional canning business and has been featured in the local newspaper, and has been her family canner for decades. Anyone growing up in the South knows that there is always a person in the family who has knowledge of the “old ways,” and this is exactly what Anne is.
With over 55 years of experience in these endeavors, she brings a level of hands-on knowledge that is hard to surpass.
Lovingly known as “Jelly Grandma” by her grandkids, Anne hopes your visit here has been a sweet one.