Toasted Walnut Creamed Corn

California Walnut Board
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 30 mins


8-- ears of corn, husks and silks removed
1tablespoon vegetable oil
1medium onion, minced
3/4cup nonfat Greek yogurt
1/2cup sliced green onions
2tablespoons minced chives
1teaspoon kosher salt
1/8teaspoon cayenne pepper
1/8teaspoon ground black pepper
1cup walnuts, toasted and chopped, for garnish
-- whole chives, for garnish


  1. Preheat oven to 350F. Lightly oil or butter an 8-cup ovenproof baking dish; set aside.
  2. Using a long sharp knife, remove the corn kernels from the cob. Using the back of the knife, scrape any extra milk from the cob. Place half of the corn in the bowl of a food processor and pulse until coarsely chopped; set aside.
  3. Heat the oil in a medium sauté pan over medium heat. Add the onion and cook until translucent, about 4 minutes. Add the whole corn and cook 2 minutes, stirring well as it may stick. Add the pureed corn and cook, stirring, until beginning to thicken, about 2 minutes. Remove from the heat and stir in the yogurt, green onions and chives. Add the salt and season to taste with cayenne and black pepper. Pour into the prepared baking dish; bake until golden brown, 20 to 30 minutes.
  4. Serve hot garnished with walnuts and whole chives.

Recipe by Tina Salter.  


Nutritional Info *per serving

  • Calories 120
  • Glycemic Load 0
  • Fat 3.5g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 1g
  • Cholesterol 0mg
  • Sodium 250mg
  • Potassium 320mg
  • Carbohydrate 22g
  • Fiber 2g
  • Sugars 8g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 15%
  • Calcium 2%
  • Iron 4%