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!
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
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.
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.
Season your vegan creamed corn with some salt and pepper when it's finished cooking.
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.
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!
📖 Recipe
Vegan Creamed Corn
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
Instructions
- Melt the butter in a medium skillet over medium heat.
- Add the onion and cook, stirring occasionally, until it's soft and translucent, about 5 minutes.
- Begin sprinkling in the flour, a bit at a time, stirring to form a paste that coats the onions.
- 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.
- 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.
- Remove the skillet from heat and season the mixture with salt and pepper to taste.
- Serve.
Notes
Would you like to save this?
We'll email this post to you, so you can come back to it later!
2 questions:
1) can I substitute canned corn if I drain it?
2) How would you recommend prepping this in a crock pot or slow cooker? Or could I make it and then possibly transfer it to keep it warm? Would love to make this and take tor our family gathering.
Canned corn should work, but since it's precooked you'll need to make some adjustments. In step 5, just simmer the sauce for 25 to 30 minutes, then add the corn and simmer it in the sauce for just a couple of minutes to heat it up. I haven't tried making it in a crock pot. You could keep it warm in a crock pot, but be careful - since it is a smallish batch it could burn easily. Keep an eye on it and even consider doubling the recipe to be safe! Enjoy!
This looks so yummy! Could I make this in advance a day before Thanksgiving and reheat?
Thank you! You sure can! It can be reheated in the microwave or in a saucepan on the stove. Just stir it really well and add splash of non-dairy milk during reheating if it seems too thick.
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!
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.
Just made it, delicious!! Thank you!!!