This 5 minute vegan creamed corn is the perfect side dish for your holiday feast. It's super quick to whip up with just 8 ingredients and will pair beautifully with Thanksgiving or Christmas dishes, or for any meal you like!
Sweet pops of corn in a super creamy savoury sauce that will have you licking up every last drop.
The secret to making my vegan creamed corn is to use full-fat coconut milk. Coconut milk is extra rich making the sauce incredibly luscious. The coconut flavour gets cooked out and so it isn't very noticeable, but regardless, I love the combo of coconut and corn. That said if you prefer to use another plant-based milk, you absolutely can, but coconut will always be my favourite.
This creamed corn is super fast to make but you can also make it ahead of time if you prefer. Just reheat over low heat, stirring in a splash of water or plant-based milk if needed to loosen it.
I love to serve this alongside holiday dishes such as my puff pastry wrapped lentil loaf, easy vegan stovetop stuffing, cheesy vegan scalloped potatoes, vegan Italian seitan sausages, seitan steaks, almond rosemary lemon crusted tofu, crispy breaded tofu steaks, or my stuffed roasted butternut squash. The other day I had some leftovers and I added them to my Buddha bowl style dinner and it was even amazing there!
To make vegan creamed corn:
In a medium skillet or pot melt the vegan butter over medium heat. When melted add the garlic and cook for about 30 seconds. Whisk in the flour to make a paste and cook for another 30 seconds, whisking continually.
Add the coconut milk, nutritional yeast, salt, and pepper and whisk to combine. Stir in the corn kernels and continue to cook for 2 - 4 minutes, until you reach desired consistency.
If you prefer a thicker creamed corn cook a little longer, and if you prefer a thinner creamed corn then remove from the heat earlier. You can also add an extra splash of coconut milk or water to thin if needed. Serve hot.
Don't be surprised when your vegan creamed corn dish gets gobbled up first!
Bon appetegan!
Sam.
5 Minute Vegan Creamed Corn
Ingredients
- 1 tablespoon vegan butter
- 2 cloves garlic, minced or pressed
- 1 tablespoon all-purpose flour (sub-gluten-free all-purpose flour if preferred)
- 1 ¾ cups full-fat coconut milk (see notes)
- 2 tablespoons nutritional yeast (optional for cheesy taste)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cups corn kernels (fresh or frozen)
Instructions
- In a medium skillet or pot melt the vegan butter over medium heat. When melted add the garlic and cook for about 30 seconds, then whisk in the flour to make a paste and cook for another 30 seconds, whisking continually. Add the coconut milk, nutritional yeast, salt, and pepper and whisk to combine. Stir in the corn kernels and continue to cook for 2 - 4 minutes, until you reach desired consistency. If you prefer a thicker creamed corn cook a little longer, and if you prefer a thinner creamed corn then remove from the heat earlier. You can also add an extra splash of coconut milk or water to thin if needed. Serve hot.
Notes
Nutrition
Michele says
Love your recipes, especially gluten free alternatives.
My creamed corn has always been vegan, No need for rich coconut cream—corn makes its own milk naturally. Just grate fresh ears of corn over a big bowl (messy—use a box grater & cover 3 sides with plastic to control milk) —squeeze all milk out of cob. Also works to use blender on canned corn. Then proceed as above—sauté onion/shallot, garlic in vegan butter or oil, etc. Add corn milk, corn, herbs/nutritional yeast, chili pepper if desired, plenty of pepper for me. I thicken with cornstarch slurry, but any thickener would work. Yum.
Also makes amazing Chinese Sweet Corn Soup—just add veg stock (I add miso for more umami), then thicken with more cornstarch slurry as needed
Ryan says
Tasted great but the sauce split, I think adding the coconut milk gradually would have stopped that from happening.
Diana says
This was delicious! And so easy! I doubled the nooch because I love it, and sprinkled in a little cornstarch to make it thicker... and served this with your crispy tofu. My omni boyfriend couldn’t get enough! Saving this one.
Jessi Doshier says
I made this dish for my first vegan thanksgiving and I am sad to say I was slightly disappointed. I thought that the coconut flavor was too pronounced and my "cream" never thickened so the corn was pretty runny. This recipe was however, extremely easy and took 5 minutes to make. I'd be interested to experiment with this recipe a little maybe by adding some cashew cream or arrowroot powder to thicken it up a little and diminish the strong coconut flavor.
Kirsten says
I'm a dummy and barely understand how to use coconut milk in recipes. Do I scoop out the fat and make 1 3/4 cups of that? Or do I use the full can, liquid included?
Sam Turnbull says
You just use the full can. If it is separated just give it a shake or stir before measuring. If ever you need to do something like scoop out the cream, I will always include that in the instructions. Hope that helps!
Debbie says
Would canned corn work? That’s all I have on hand right now.
Hilde Broeckx says
I think scrumptious is the best word to describe this.
Sm says
Hi, I’m new to the vegan world, and get a little confused when recipes call for coconut milk. Do you use coconut milk from a carton, like the Silk milk, or is it canned coconut milk?
Thank so much!
Sam Turnbull says
Hi Sm. Full-fat coconut milk is the kind in a can. The kind in a carton intended for drinking is thinned out and is not full-fat. I hope that helps! 🙂
Sara Epstein says
Loved the recipe.
Just a quick note, I think you meant 'sweet pops of corn' not 'sweet pops corn' in the third sentence. 🙂
Sam Turnbull says
THank you! fixed 🙂
CC says
CANNED? =)
Elise says
So delicious. Thanks for this recipe!
Sam Turnbull says
You're most welcome, Elise! So happy you enjoyed it 🙂
Karen says
So easy and so delicious. Nothing like creamed corn in a can. Definitely a dish for thanksgiving or any meal.
Sam Turnbull says
Yay! Thrilled you enjoyed it so much, Karen 🙂