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Learn how to cook winter creamed corn and other vegetables in the a skillet.




  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped green or yellow bell pepper or banana pepper
  • 2 cups frozen yellow corn
  • 1/2 cup evaporated skimmed milk
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped green onion, optional



  1. Heat olive oil in a medium saucepan over medium –high heat. Add onions and peppers and cook, stirring occasionally for 4 to 5 minutes, until onion is translucent.
  2. Add frozen corn and cook 2 minutes while stirring.
  3. Lower heat to medium and stir in evaporated milk. Cook 7 minutes or until thick and creamy, stirring often. Stir in salt and black pepper.
  4. Transfer to a serving bowl and sprinkle with chopped green onions if using.


Serves 4


Nutrition Facts  
Serving Size: 4  
Amount per Serving  
Calories: 153  
  % Daily Value *
Total Fat: 4 g 6%
Saturated Fat: 1 g 3%
Cholesterol: 1 mg 0%
Sodium: 281 mg 12%
Carbohydrate: 27 g 9%
Dietary Fiber: 3 g 14%
Protein: 6 g  
Potassium 12%
Calcium 11%
Iron 4%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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