There’s no summer without a generous bowl of southern creamed corn, and this Skinny Creamed Corn brings all of that sweet, buttery comfort with far fewer calories. It delivers the candy-like sweetness and rich mouthfeel you expect from traditional creamed corn—but it’s made lighter without sacrificing flavor.
This version uses just four main ingredients plus salt and pepper, so it’s quick to prepare and perfect when fresh summer corn is at its peak. Since fresh corn already has a fantastic natural sweetness, you don’t need to cover it up—just enhance it. The result is a creamy, slightly sweet side dish that complements grilled meats, picnic menus, and holiday spreads alike.
If you’d like to add more complexity, stir in a tablespoon of grated Parmesan, toss in chopped fresh basil or thyme, or sprinkle a pinch of crushed red pepper flakes for heat. These simple touches let you tailor the dish without adding much fat or many calories.
While canned creamed corn has its place, making creamed corn from scratch brings out fresher flavor and a more satisfying texture. This skinny recipe uses just two tablespoons of butter and skim (1%) milk thickened with cornstarch to achieve a silky, rich consistency—no heavy cream required.
Skinny Creamed Corn is an excellent low-fat, low-calorie side for summer cookouts, weeknight dinners, or any time you want the comfort of southern creamed corn without the extra calories. It pairs especially well with dishes like Skinny Chicken Fried Steak and grilled proteins, or simply served alongside roasted vegetables and a fresh green salad.
Recipe Notes and Tips
- When corn is in season, it should be naturally sweet. Taste before adding sugar substitutes; a small sprinkle of Truvia or Splenda can help if your corn needs a touch more sweetness.
- After cutting the kernels from the cob, scrape the cobs with the back of a knife to release the milky pulp—this liquid helps thicken the creamed corn and adds flavor.
- For a slightly richer finish without adding much fat, stir in a tablespoon of grated Parmesan just before serving.
- To make this recipe ahead, cool completely, refrigerate in a covered container for up to 3 days, and reheat gently over low heat, stirring occasionally. If the mixture thickens too much, loosen with a splash of milk.
Skinny Creamed Corn
A lightened-up version of classic southern creamed corn that stays creamy and flavorful without heavy cream—perfect for summer menus and casual dinners.
Course: Side Dish
Cuisine: Southern
Servings: 6
Calories: 66 kcal per serving
Author: skinnysouthern
Ingredients
- 5 ears corn
- 2 tablespoons butter
- 1 1/2 cups 1% milk
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Truvia or Splenda, optional (to taste)
Instructions
- Cut the kernels from the cobs, then use the back of a knife to scrape the cobs and collect as much of the milky pulp as you can—this helps thicken the dish and adds flavor.
- Melt the butter in a large nonstick skillet over medium heat. Add the corn and cook for about 5 minutes, stirring occasionally, until the corn is tender and starting to release juices.
- In a small bowl or measuring cup, whisk the milk together with the cornstarch until smooth and fully combined.
- Pour the milk-and-cornstarch mixture into the skillet with the corn. Continue cooking for another 5 minutes, stirring occasionally, until the sauce has thickened and coats the kernels.
- Season with salt and black pepper to taste. If you prefer a slightly sweeter creamed corn, add a small amount of Truvia or Splenda and adjust to taste.
- Serve warm as a side dish, garnished if desired with a little chopped fresh herb or a light sprinkle of Parmesan.
Nutrition Facts (per serving)
Calories: 66 (Calories from Fat: 36)
Fat: 4g (6% DV) • Saturated Fat: 2g (13% DV) • Cholesterol: 12mg (4% DV)
Sodium: 253mg (11% DV) • Potassium: 88mg (3% DV)
Carbohydrates: 4g (1% DV) • Sugar: 3g (3% DV) • Protein: 2g (4% DV)
Vitamin A: 230 IU (5% DV) • Calcium: 74mg (7% DV)
*Percent Daily Values are based on a 2,000 calorie diet.
