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)
- ½ 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.
-
Serve.
*Frozen corn can be substituted. Thaw it out first and reduce the simmer time in step 5 if needed.