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!
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.