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 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 non-dairy 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 non-dairy 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.
This 5-minute, 8 ingredient vegan creamed corn is the perfect side dish for your holiday feast. It will pair beautifully with Thanksgiving or Christmas dishes, or for any meal you like!
- 1 tablespoon vegan butter
- 2 cloves garlic, minced or pressed
- 1 tablespoon all-purpose flour (sub-gluten-free all-purpose flour if preferred)
- 1 3/4 cups full-fat coconut milk (see notes)
- 2 tablespoons nutritional yeast (optional for cheesy taste)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups corn kernels (fresh or frozen)
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.
I prefer using full-fat coconut milk for an extra rich vegan creamed corn. If you prefer to use a different kind of non-dairy milk, try to use one that is higher in fat to keep the dish rich and creamy.
If you wish to make it ahead of time, store the prepared dish covered in the fridge for up to 3 days. Reheat in the microwave or in a pot over low heat, stirring in a splash of water or non-dairy milk if needed to loosen it.
Nutrition
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CANNED? =)
So delicious. Thanks for this recipe!
You’re most welcome, Elise! So happy you enjoyed it 🙂
So easy and so delicious. Nothing like creamed corn in a can. Definitely a dish for thanksgiving or any meal.
Yay! Thrilled you enjoyed it so much, Karen 🙂