A classic side dish, lightened up, 2 ingredients, and takes only 5 minutes! This sugar-free & vegan cream-style corn recipe is on the family dinner table in a snap! Creamed corn without the cream and is gluten-free & top-8 allergy-free too!
Creamed corn was SUCH a childhood favorite of mine! My momma could serve my brother and I some chicken nuggets, mashed potatoes, and cream-style corn (of course ketchup too) and I’d be a happy camper! It may not be the prettiest side dish, but boy is it tasty! I hadn’t had creamed corn in years and a few weeks ago I had the strongest craving for it!
The funny thing is, I never had traditional “Southern-style” creamED corn. You know, typically made in a cast iron skillet with actual heavy cream and loads of butter. In our family though, it was always the canned kind. I’m talking Del Monte “Cream-Style Sweet Corn”. That cream-style corn is only corn and loads of sugar! I was actually surprised when I went to look at the back of the can in the grocery store and find out that it was dairy-free!
Crazy right? I guess that’s why it’s called “cream-style”. Basically, creamed corn/cream-style corn is just blended up “creamy” corn. That means it’s actually super easy to make gluten-free, vegan, and top-8 allergy-free. Keeping it sugar-free too, of course, was a cinch and kept this creamed corn from being a bowl of candy corn!
Not only does creamed corn remind me of those childhood dinners, but also of the holidays! A perfect side dish recipe to jazz up the Thanksgiving (Christmas or holiday) table! This corn is by no means labor intensive is actually just 2 ingredients. Took me about 5 minutes to whip up, but tasted like it was part of some elaborate feast! So if you’re in need of an extra side dish to add to the family dinner table at the last minute, well…I have you covered now!
Even though I had that mad-craving for cream-style corn pop up, I wasn’t going to shoot it and publish it on the blog. I was so worried it would be way to hard to photograph and make it look “visually appealing”. I think I did it justice though. Blended up corn will never look “beautiful” no matter what you do, but as long as it tastes delicious…that’s what always matter when it comes to good eats!
5-Minutes Cream-Style Corn
- Open you cans of corn and drain the corn out in a colander over a bowl to reserve the liquid.
- Place the corn and ½ of the corn liquid in a blender and pulse just a few quick times to break it up a bit.
- Add the creamed corn to a pot on the stove along with the erythritol and simmer for about 5 minutes to warm.
- Serve with fresh parsley, if desired.
No cream or high fructose corn syrup needed for this creamed “cream-style” corn! This reminds me, have I ever told you about my weird obsession with canned vegetable, especially canned (no salt added) corn? I don’t know why, but it tastes just so good to me! Just call me low-maintenance and gift me some canned vegetables if you want to make me smile, hahaha!
So tell me:
+ Traditional Southern-style creamed corn or cream-style corn from a can? CAN ME!
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