Creamed Corn

I slash the fat and calories in this traditionally rich dish by swapping nonfat sour cream for the heavy cream. Corn contains health-boosting antioxidants, including high concentrations of lutein and zeaxanthin, which help to protect your eyes from aging.
  • Prep time
  • Total Time
This recipe makes 4 serving(s)
  • 1 onion(s), yellow chopped
  • 16 ounce(s) corn, whole kernel frozen (may substitute 3 cups fresh corn kernels cut off the cob)
  • 1/4 cup(s) water
  • 1/4 teaspoon salt, Kosher
  • 1/4 teaspoon pepper, black ground
  • 1/4 teaspoon nutmeg, ground
  • 1/2 cup(s) sour cream, nonfat *
Heat a large sauté pan liberally coated with oil spray over medium heat. Add the onion and sauté until soft and translucent, 5 to 8 minutes. Add the frozen corn and sauté for 5 minutes, stirring occasionally. Add the water, reduce the heat to low, and simmer uncovered for 12-15 minutes. Add the salt, pepper, nutmeg, and sour cream, and cook uncovered for 5 minutes, stirring occasionally. Serve immediately.

*Note: For celiac disease, check the sour cream label to ensure it’s gluten-free.