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
- 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.
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!
- 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)
- 1/2 teaspoon salt, plus more to taste
- Black pepper, to taste
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.
*Frozen corn can be substituted. Thaw it out first and reduce the simmer time in step 5 if needed.