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    You are here: Home / Sides / Vegan Creamed Corn

    LAST UPDATED: May 22, 2020 • FIRST PUBLISHED: May 22, 2020

    Vegan Creamed Corn

    Jump to Recipe Print Recipe
    Vegan Creamed Corn

    This vegan creamed corn is bursting with sweet corn kernels in creamy sauce. So rich, so flavorful...you'd never guess this stuff was dairy-free!

    Vegan Creamed Corn in a Black Bowl on White Wooden Surface with Spoon

    I have a lot of corn recipes coming your way. Just so you know!

    And this wasn't one I had initially planned on sharing, until I received a comment on my Facebook page about my vegan corn muffins, from someone telling me they thought the recipe would be better if it used creamed corn. Well, sorry to break it to you helpful stranger, but creamed corn isn't vegan!

    But that got me thinking, maybe it should be. And so I got to work at creating a recipe. (Although I'm not changing the corn muffin recipe. I totally stand by that one!)

    Vegan Creamed Corn Ingredients

    Close Up of a Bowl of Vegan Creamed Corn Topped with Parsley

    Here's what you'll need!

    • Corn (preferably fresh, but frozen works in a pinch)
    • Vegan butter
    • Onion
    • All-purpose flour
    • Coconut milk
    • Another non-dairy milk (unflavored and unsweetened, please!)
    • Salt & pepper

    How to Make Vegan Creamed Corn

    If you're using fresh corn, you'll need to cut it off the cob. Husk the corn, then grab a large mixing bowl. Stand your cob up in the bowl with the base end down. Hold the corn by the top while you take a big chef's knife and carefully run it down the cob to remove the kernels.

    Hand with Knife Cutting Corn off of a Cob Into a Glass Bowl

    Once your corn is off the cob, heat up some vegan butter in a skillet and add a diced onion. Cook the onion for a few minutes to soften it up.

    Now sprinkle in some flour, stirring all the while to coat the onion. Once the flour is in, slowly start adding your coconut milk, stirring (or better yet, whisking) to get out any lumps of flour. Add your other non-dairy milk at this time as well.

    Bring everything up to a simmer and let the mixture cook until the corn is tender and the sauce is thick and creamy.

    Collage Showing Steps for Making Vegan Creamed Corn: Cook Onion, Add Flour, Add Milk, and Simmer with Corn

    Season your vegan creamed corn with some salt and pepper when it's finished cooking.

    Vegan Creamed Corn in a Cast Iron Skillet with Wooden Spoon

    Vegan Creamed Corn Tips & FAQ

    • Leftover storage: leftovers will keep in a sealed container in the fridge for about 3 days.
    • Can this recipe be made gluten-free? I'm not sure, but I think an all-purpose gluten-free flour would work just fine in place of wheat flour.
    • Where can I find vegan butter? It's usually located near the regular butter in your supermarket's refrigerator. Look for brands like Earth Balance and Miyoko's. Oil will work as a substitute if you can't find it.
    • This recipe is designed to be made with fresh corn, but frozen will work too. Be sure to thaw it out before adding it to the skillet. You may be able to reduce the cooking time by a bit — keep a close eye on it.
    • For extra creamy creamed corn, try blending a portion of this recipe after cooking.
    • Variations: try seasoning your creamed corn with a squeeze of lemon or lime juice, a bit of cumin, curry powder, or hot sauce! Also experiment with toppings like fresh cilantro, chives, or coconut bacon.

    Vegan Creamed Corn in a Black Bowl on White Wooden Surface with Spoon

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Vegan Creamed Corn in a Black Bowl on White Wooden Surface with Spoon
    5 from 2 votes
    Print

    Vegan Creamed Corn

    This vegan creamed corn is bursting with sweet corn kernels in creamy sauce. So rich, so flavorful...you'd never guess this stuff was dairy-free!

    Course Side Dish
    Cuisine American
    Prep Time 15 minutes
    Cook Time 35 minutes
    Total Time 50 minutes
    Servings 8
    Calories 176 kcal
    Author Alissa Saenz

    Ingredients

    • 2 tablespoons vegan butter
    • 1 small onion, diced
    • 2 tablespoons all-purpose flour
    • 1 cup full-fat coconut milk (from a can)
    • 1 cup unflavored and unsweetened non-dairy milk (such as soy or almond)
    • 4 cups fresh corn kernels* (about 6 ears)
    • ½ teaspoon salt, plus more to taste
    • Black pepper, to taste
    US Customary - Metric

    Instructions

    1. Melt the butter in a medium skillet over medium heat.

    2. Add the onion and cook, stirring occasionally, until it's soft and translucent, about 5 minutes.

    3. Begin sprinkling in the flour, a bit at a time, stirring to form a paste that coats the onions.

    4. Once all the flour has been added, begin stirring in the coconut milk, a bit at a time, followed by the other non-dairy milk. You can use a whisk to remove any lumps if needed.

    5. Stir in the corn and bring the liquid to a boil. Lower the heat and allow the mixture to simmer for about 30 minutes, until the corn is tender and the sauce is thick.

    6. Remove the skillet from heat and season the mixture with salt and pepper to taste.

    7. Serve.

    Recipe Notes

    *Frozen corn can be substituted. Thaw it out first and reduce the simmer time in step 5 if needed.

    Nutrition Facts
    Vegan Creamed Corn
    Amount Per Serving (0.5 cups)
    Calories 176 Calories from Fat 100
    % Daily Value*
    Fat 11.1g17%
    Saturated Fat 7.4g37%
    Sodium 214mg9%
    Potassium 313mg9%
    Carbohydrates 19g6%
    Fiber 3.2g13%
    Sugar 4.1g5%
    Protein 3.7g7%
    Calcium 65mg7%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Strawberry Spinach Salad
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Toni E Sinclair says

      May 22, 2020 at 9:04 pm

      5 stars
      Just made it, delicious!! Thank you!!!

      Reply
    2. Deborah says

      September 07, 2020 at 2:04 am

      This was tasty, I did add garlic and some vegetable stock powder. I had some left over cooked pasta so I only used 2 cups of corn and added the cooked pasta when the mixture had finished cooking. This recipe is very adaptive, I can think of many things to add to this.

      Reply
    3. Sam Hugh says

      November 26, 2020 at 4:21 pm

      5 stars
      I found this recipe last Saturday. I made it for an early Thanksgiving dinner. Everyone loved it! I made it again today! This time I added a bit of smoked paprika (my spice for 2020) and it is amazing! Thank you for sharing this recipe!

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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