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Creamy corn casserole with a golden broiled top and chopped parsley, served warm
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Healthy LOW FAT Creamy Corn Recipe

This creamy corn is made from scratch with simple ingredients for a lighter, low fat version that’s still rich and creamy. No canned corn, no heavy thickeners, just a smooth, flavorful side that pairs with any meal.
Prep Time17 minutes
Cook Time8 minutes
Total Time25 minutes
Course: Appetizer, Dinner, side
Cuisine: American
Keyword: creamy, healthy, quick, Vegetarian
Servings: 6 people
Author: Karina Carrel

Ingredients

  • 1 tbsp unsalted butter
  • 2 pound frozen corn
  • 5 clove garlic minced
  • 1 cup light thickened cream
  • 1 cup light cream cheese softened
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp sugar optional
  • 1/4 tsp ground nutmeg
  • 1/2 cup parmesan freshly grated
  • 1/2 cup chicken stock
US - Metric

Instructions

  • in a large pot over medium heat, melt butter.
    Butter melting in a large pan over medium heat, starting the base for creamy corn recipe
  • Add the garlic and cook for 30-45 second until fragrant (do not brown).
    Minced garlic cooking in melted butter in a pan, becoming fragrant for creamy corn recipe
  • Add the light cream and cream cheese and stock chicken. Whisk until smooth and fully combined.
    Light cream being poured into a pan with cream cheese and chicken stock to create a smooth base for creamy corn
  • Let it gently simmer for 2-3 min until slightly thickened.
    Light cream, cream cheese, and chicken stock whisked together in a pan until smooth and creamy
  • Stir in the frozen corn, salt, black pepper, sugar and nutmeg. Mix well and simmer gently for 6-8 min until the corn is tender and the sauce is creamy.
    Frozen corn added to a creamy base with salt, black pepper, sugar, and nutmeg, ready to simmer until tender
  • Stir in 1/2 cup grated parmesan and mix until melted and smooth. Taste and adjust seasoning if needed.
    Corn simmering in a creamy garlic sauce with cream cheese and stock, stirred until thick and coated
  • Transfer to an oven safe dish, sprinkle extra Parmesan on top, and broil for 5 min until golden and slightly crisp. (200°C)
    Grated parmesan being added to creamy corn mixture, ready to melt and thicken the sauce
  • Let rest a few min (thicken slightly) then serve warm with chopped parsley on top.
    Creamy corn topped with grated parmesan, ready to broil until golden and slightly crisp
  • Enjoy!
    Creamy corn with melted parmesan and herbs, served warm and ready to enjoy

Notes

I’ve made this a bunch of times, and these are the little things that actually make a difference.
  • I always use a wide pan for this instead of a deep pot. It cooks more evenly, and the sauce reduces faster without turning heavy.
  • I like to let the cream cheese sit out for a bit before cooking. It melts faster and you don’t end up with little lumps.
  • I keep the heat lower than you’d think. If it’s too hot, the sauce can go from creamy to slightly grainy.
  • I don’t wait until it looks super thick in the pan. It always thickens more once it sits.
  • If I’m finishing it under the broiler, I move everything to a small oven-safe dish. It browns better on top than leaving it in the pan.

Nutrition

Calories: 448kcal | Carbohydrates: 43g | Protein: 13g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 736mg | Potassium: 632mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1005IU | Vitamin C: 12mg | Calcium: 208mg | Iron: 1mg