The home made version is so much nicer than the canned stuff. It’s much healthier with no sugar, less salt and fresh ingredients.


Gluten, egg and nut free


  • 3 fresh corn cobs, husks removed, corn cut from the cob
  • 1 brown onion, diced
  • 1 garlic clove, crushed
  • 1 Tbsp olive oil or butter
  • 1 Cup thickened cream
  • ¼ tsp. salt
  • Pinch white pepper


  • Heat a small saucepan on medium-high heat. Add oil/butter and heat until bubbly.
  • Add onion and cook stirring for 2 minutes then add garlic and cook for a minute.
  • Add corn salt and pepper and cook stirring for 2 minutes.
  • Add cream and gently bring to the boil. Once bubbling, turn the heat to low and put the lid on.
  • Simmer for 20 minutes, stirring occasionally.
  • Test the corn to see if it’s nice and soft.
  • Once cooked you can either put  in a blender or food processor or use a hand blender to puree the corn.
  • Serve with meat or on toast with melted cheese.

For a cheesy creamed corn you could stir in half a cup or parmesan cheese.

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