Jennifer Garner's Creamed Corn Recipe Is a Family Favorite (5 Ingredients, 20 Minutes) by Jan Mostrom

I am not usually a fan girl, but there are a few exceptions – and one of them is Jennifer Garner. I love how kind and “normal” she appears, and I love her simple recipes that are not only easy but also delicious.

I recently saw Jennifer Garner's grandma's creamed corn recipe on social media. Jennifer cooked with her mom making this family corn recipe. "My sisters and I grew up on this corn, it tastes like summer. I make mine without sugar and it seems to go down just fine, although of course my kids prefer when it is made by the queen herself. We love Grandmom. Leftovers are great in tomorrow’s salsa!" Jennifer writes on her Instagram.

This low-sodium creamed corn is nothing what like you find in cans at the grocery store. This creamy, buttery corn is so delicious that I made it twice in one week! Jennifer grew up with this side dish recipe for her mom’s creamed corn and it might just be a new summer favorite for you and yours.

Jennifer Garner Cooking Tips

• Be sure to use a sharp knife when removing the kernels from the cob.

• Jennifer uses less than 1/4 cup butter when she makes it.

• Jennifer mixes the flour and milk together to make a slurry before adding it to the corn in the skillet.

• Jennifer thinks the granulated sugar is optional.

To make this mom-approved cream corn recipe recipe you will need fresh corn on the cob (read about the health benefits of corn), butter, salt, black pepper, water, flour and milk. The creamy corn is on the table in about 20 minutes. So quick and easy!

Serve this skillet corn as a side dish for dinner with your favorite proteins.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8

Ingredients

• 8 ears corn on the cob
• 3/4 cup water
• 1/4 cup butter
• 2 tablespoons granulated sugar
• 1/2 cup milk
• 2 tablespoons flour (you can use gluten-free flour)

Here's how to make it: 

1. Place a large skillet on the cooktop. Cut the kernels off the cob, taking special care to not cut too deep. You want to just take the tips off the cob. You can cut them right into the skillet or onto a cutting board and then transfer to the skillet. (Don’t throw away the cobs yet!)
   
2. Using a small knife, scrape down the cob into the skillet to add the “milk” from the corn. Just slide the knife down the side of the cob. (You might get a little spatter on you but don’t worry about it.) Rotate the cob to get it all scraped.
   
3. Repeat with all the corn.
   
4. With the corn in the skillet, turn the heat onto medium. Add the butter, water. Season with salt and black pepper, to taste. Cook for 3 to 5 minutes, or until the corn is tender.
   
5. Add the flour and milk to the mixture and stir well. (To make this recipe gluten-free, use gluten-free flour.)
   
6. Taste to see if you need more salt and black pepper.
   
7. Serve warm and enjoy! Store leftovers in an airtight container in the refrigerator.
   

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