Creamy & Comforting: The Ultimate Vegan Creamed Corn Recipe (Dairy-Free)
Indulge in the rich, buttery, and incredibly creamy flavors of this vegan creamed corn – a plant-based masterpiece that tastes every bit as good as the traditional version, if not better! Sweet corn kernels are slow-simmered in a luscious, dairy-free cream sauce, creating a side dish that’s perfect for any meal or occasion. It’s comforting, easy to make, and a guaranteed crowd-pleaser!
Sometimes, all you need is a truly exceptional side dish to complete your meal, whether you’re crafting a holiday feast, hosting a casual get-together, or simply enjoying a weeknight dinner at home. This vegan creamed corn recipe fits the bill perfectly, offering a taste of comforting nostalgia without any dairy. It’s an ideal companion to dishes like hearty vegan meatloaf, a festive vegan turkey roast, or even a simple grilled plant-based protein.
Creamed corn, a beloved Southern staple, traditionally combines sweet corn kernels with a rich, decadent sauce made from dairy milk and butter. However, this recipe proves you absolutely don’t need dairy to achieve that same luxurious texture and profound flavor. With just a few clever plant-based substitutions, you can create a dairy-free creamed corn that’s so authentic, even the most devoted traditionalists will be reaching for seconds. This plant-based version is not only equally delicious but also lighter, allowing the natural sweetness of the corn to truly shine.
What makes this dish even more appealing is its simplicity and speed. It comes together remarkably fast, making it a fantastic option for busy evenings or when you need an impressive side without a lot of fuss. When fresh corn is in season, this recipe is arguably the best way to showcase its vibrant flavor and tender bite. The natural sweetness of the corn, combined with our silky, buttery plant-based cream sauce, creates a harmonious balance that perfectly complements a wide array of savory main dishes. Get ready to fall in love with your new favorite vegan side!
Essential Ingredients for Perfect Vegan Creamed Corn
Crafting this incredibly delicious vegan creamed corn requires just a handful of simple, wholesome ingredients. Each component plays a vital role in achieving that rich, creamy texture and irresistible flavor. Here’s a closer look at what you’ll need and some tips for choosing the best options. For precise quantities and detailed instructions, remember to scroll down to the full recipe card.
- Corn: The star of the show! For the best flavor and texture, fresh corn on the cob is highly recommended, especially when in season. Its natural sweetness and crispness are unmatched. If fresh isn’t available, thawed frozen corn kernels (especially “super sweet” varieties) are an excellent alternative. Avoid canned corn if possible, as it often lacks the vibrant flavor and texture needed for this dish.
- Vegan Butter: This is crucial for replicating the rich, buttery base of traditional creamed corn. Many high-quality store-bought vegan butter brands are available that mimic the taste and cooking properties of dairy butter. Look for stick butter for best results. Alternatively, you can make your own homemade vegan butter for a truly bespoke touch.
- Yellow Onion: Finely diced yellow onion adds a subtle aromatic depth and a touch of sweetness when sautéed. It forms the flavor foundation for the creamy sauce. While other onions can work, yellow onions offer the most balanced profile here.
- Salt: Essential for enhancing all the other flavors. You may need to adjust the amount to your preference, especially if your vegan butter is salted.
- Black Pepper: Freshly ground black pepper adds a hint of warmth and spice that complements the sweetness of the corn beautifully.
- All-Purpose Flour: This acts as a thickening agent, creating a classic roux with the vegan butter to give the sauce its luscious, velvety consistency. For a gluten-free option, a measure-for-measure gluten-free flour blend works perfectly (see Variations section for more details).
- Non-Dairy Milk: The key to our dairy-free cream sauce. Any unflavored variety will work, but the thicker and creamier the milk, the richer your final dish will be. Excellent choices include full-fat canned coconut milk (which provides incredible creaminess without a strong coconut flavor, especially when cooked), unsweetened cashew milk, or unsweetened oat milk. Soy milk can also be used, but almond milk might result in a slightly thinner consistency.
Choosing the Sweetest Corn for Your Creamed Corn
When it comes to creamed corn, sweetness is paramount. Yellow corn varieties are generally considered the sweetest and are ideal for this recipe, offering that classic, comforting flavor profile. When selecting fresh corn at the market, look for ears with bright green husks that are tightly wrapped. The tassels (the silken hairs at the top) should be moist, slightly sticky, and brown, not dry or black. Gently peel back a small section of the husk to check the kernels – they should appear large, plump, and milky, not shriveled or dry. A good ear of corn will feel heavy for its size, indicating juicy kernels. Using corn at its peak ripeness will make your vegan creamed corn truly unforgettable.
Step-by-Step Guide: How to Make Creamy Vegan Creamed Corn
Making this vegan creamed corn is surprisingly simple, with the most “challenging” part often being getting the corn off the cob. But don’t worry, with a sharp knife and a deep bowl, you’ll master it in no time! If you happen to have a corn zipper tool, now is the time to put it to good use. Otherwise, follow our simple steps to prepare your corn and create the most irresistible plant-based creamed corn you’ve ever tasted.
- Prepare the Corn: Begin by carefully preparing your corn. Stand one ear of corn vertically in the center of a deep, sturdy bowl. Using a sharp chef’s knife, cut downwards along the cob to remove the kernels. It’s best to cut only about two-thirds of the way down the kernel to leave the tougher, less flavorful parts on the cob. Once you’ve removed all the kernels from one side, rotate the cob and repeat. After removing all the kernels, turn your knife over so the blunt (non-blade) edge is facing down. Use this edge to scrape down the cob, extracting all the remaining corn pulp and milky juice. This step is crucial for achieving that authentic creamy texture and deep corn flavor. Repeat this process for all remaining ears of corn, collecting the kernels, pulp, and juice in the bowl.
- Sauté the Onion: In a medium to large pot, melt the vegan butter over medium heat. Add the diced yellow onions to the pot. Cook the onions for approximately 7 minutes, stirring occasionally, until they become translucent and tender. You want them softened and slightly sweet, but not browned. This gentle sautéing process builds a foundational layer of flavor for your creamed corn.
- Build the Sauce Base: To the softened onions, add the all-purpose flour, salt, and black pepper. Stir continuously for 1 minute, allowing the flour to cook out its raw taste and combine with the vegan butter and onion to form a rich roux. This step is essential for creating a smooth, lump-free, and perfectly thickened sauce.
- Combine Ingredients: Pour in the prepared corn (kernels, pulp, and juice) along with the non-dairy milk. Stir everything together thoroughly, ensuring the flour mixture is fully incorporated into the liquids.
- Simmer to Perfection: Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent sticking. Once simmering, reduce the heat to medium-low. Continue to cook for approximately 30 minutes, or until the corn reaches your desired tenderness and the sauce has thickened beautifully to a rich, creamy consistency. It’s crucial to stir the creamed corn every 3 to 4 minutes during this simmering phase to ensure even cooking and prevent the bottom from scorching. The stirring also helps the sauce thicken smoothly.
Expert Tips for the Best Vegan Creamed Corn
While this recipe is straightforward, a few key tips can elevate your vegan creamed corn from good to truly exceptional. Follow these pointers to ensure a perfect, creamy, and flavorful outcome every time:
- Thaw Frozen Corn Completely: If you’re opting for convenience and using frozen ears of corn, it is absolutely vital that they are fully thawed before you attempt to cut the kernels from the cob. Trying to cut frozen kernels will not only be difficult and potentially dangerous, but you also won’t be able to extract all the precious corn pulp and juice, which are crucial for the creaminess and deep corn flavor of the finished dish.
- Stir, Stir, Stir! Creamed corn, by its very nature, is a thick, rich dish. This means it’s prone to sticking and burning on the bottom of the pot, especially during the simmering stage. Make sure to stir frequently – at least every 3-4 minutes – to ensure even cooking, prevent scorching, and promote consistent thickening of the sauce. A sturdy spoon or spatula is your best friend here!
- Adjusting Consistency to Your Liking: The beauty of homemade creamed corn is that you can tailor it to your preferred consistency. If, after simmering and once the corn has reached your desired tenderness, you find the sauce too thick for your liking, simply whisk in an additional splash of non-dairy milk or vegetable broth, a tablespoon at a time, until it reaches your ideal creaminess. If it’s too thin, a quick trick is to dissolve a teaspoon of cornstarch in a tablespoon of cold water, then stir it into the simmering corn and cook for another minute or two until thickened.
- Seasoning is Key: Don’t be shy about tasting and adjusting the seasoning throughout the cooking process. Corn’s natural sweetness can vary, as can the saltiness of different vegan butters. Add more salt and pepper as needed, a pinch at a time, until the flavors truly pop.
- Consider Your Non-Dairy Milk Choice: The type of non-dairy milk you use will impact the final richness and flavor. Full-fat canned coconut milk provides unparalleled creaminess and richness (and surprisingly, very little coconut flavor when cooked). Unsweetened cashew or oat milk also offer a lovely thick texture. Almond milk tends to be thinner, so if using it, you might need a little extra flour or cornstarch for thickening.
- Low and Slow for Best Flavor: Resist the urge to rush the simmering process. Cooking the creamed corn over medium-low heat for the full 30 minutes allows the flavors to meld beautifully and the corn to soften perfectly, developing a deeper, richer taste.
Creative Variations for Your Vegan Creamed Corn
While this classic vegan creamed corn recipe is perfect as is, it also serves as a fantastic base for culinary experimentation! Feel free to customize it to suit your taste preferences or to complement a specific meal. Here are some delightful variations to inspire you:
- Gluten-Free Vegan Creamed Corn: Easily make this recipe entirely gluten-free by simply replacing the all-purpose flour with an equal measure of your favorite 1:1 gluten-free flour blend. The thickening properties will be very similar, ensuring a creamy, delicious result for those with dietary restrictions.
- Sweeter Corn, Anyone?: If you prefer your creamed corn with an extra touch of sweetness, a tablespoon of granulated sugar or maple syrup can be added to the pot when you introduce the corn and non-dairy milk. Taste and adjust to achieve your perfect level of sweetness.
- Herbaceous Enhancements: Elevate the aromatic profile by stirring in some fresh herbs. Finely chopped fresh thyme, rosemary, or sage would be wonderful additions, particularly if you’re serving this alongside a holiday roast or a savory main dish. Add them during the last 5-10 minutes of simmering to preserve their fresh flavor.
- A Kick of Spice: For those who love a little heat, add a pinch of cayenne pepper, a dash of hot sauce, or even some finely diced fresh jalapeños (seeds removed for less heat, or left in for more) to the pot along with the onions. This adds a delightful warmth that perfectly balances the corn’s sweetness.
- Smoky Undertones: Introduce a smoky depth by stirring in a teaspoon of smoked paprika or a very small dash of liquid smoke during the simmering process. This pairs wonderfully with BBQ-style meals.
- Cheesy Vegan Creamed Corn: For a “cheesy” twist, stir in a couple of tablespoons of nutritional yeast when you add the milk and corn. For even more indulgence, melt in a handful of your favorite shredded vegan cheddar cheese at the very end, stirring until smooth and bubbly.
- Asian-Inspired Fusion: Get adventurous by giving your creamed corn an Asian spin! Swap the yellow onion for sliced scallions (added at the end for freshness), use full-fat coconut milk for the liquid, add a splash of tamari or soy sauce for umami, and garnish with toasted sesame seeds or toasted coconut flakes.
Serving Suggestions for Vegan Creamed Corn
This versatile vegan creamed corn is truly a superstar side dish that pairs beautifully with a wide variety of main courses, making it suitable for almost any occasion. Here are some ideas to inspire your menu:
- Holiday Feasts: It’s an absolute must-have for Thanksgiving, Christmas, or any festive meal. Serve it alongside vegan roasts, stuffings, and mashed potatoes for a comforting spread.
- Southern Comfort Meals: Pair it with vegan meatloaf, collard greens, or cornbread for a hearty, plant-based Southern-inspired dinner.
- BBQ & Grilling: Its sweet and creamy profile makes it a fantastic accompaniment to grilled tofu, black bean burgers, or vegan BBQ ribs.
- Weeknight Dinners: Simple yet satisfying, it can elevate everyday meals. Serve it with baked sweet potatoes, pan-seared tempeh, or a simple lentil loaf.
- Brunch & Breakfast: Don’t limit it to dinner! A small dollop can be a delightful addition to a savory vegan brunch plate, alongside scrambled tofu or vegan breakfast sausages.
- Garnish Ideas: A sprinkle of fresh parsley, chives, or a dash of smoked paprika can add a pop of color and extra flavor just before serving. Crispy fried onions (vegan-friendly, of course!) also make an excellent crunchy topping.
Storing Leftovers & Freezing Instructions
Making a batch of this delicious vegan creamed corn means you’ll likely have some tasty leftovers, which are just as delightful the next day. Proper storage also allows you to enjoy this comforting side dish much later!
- How to Store Leftovers: Allow the creamed corn to cool completely to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. When you’re ready to reheat, you can gently warm it on the stovetop over low heat, stirring occasionally, or use the microwave in short bursts, stirring in between, until heated through. If it seems a little thick upon reheating, stir in a splash of non-dairy milk or vegetable broth to restore its creamy consistency.
- Can This Recipe Be Frozen?: Absolutely! This vegan creamed corn freezes beautifully, making it an excellent option for meal prepping or having a comforting side dish ready in a pinch. To freeze, ensure the creamed corn is fully cooled. Transfer it to a freezer-safe zip-top bag, pressing out as much air as possible before sealing. For best results and quicker thawing, lay the bag flat in your freezer. It can be stored in the freezer for up to 6 months.
- Reheating from Frozen: To reheat, thaw the frozen creamed corn overnight in the refrigerator or in a bowl of warm water (if you’re in a hurry). Once thawed, reheat gently on the stovetop or in the microwave as described for refrigerated leftovers. Again, a little extra non-dairy milk or broth can help achieve the perfect creaminess after thawing.
Enjoy friends! This vegan creamed corn is truly a recipe you’ll want to keep in your rotation. If you make this creamy, comforting dish, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Your feedback helps us continue to create delicious plant-based recipes for everyone to enjoy. Thanks so much!
Vegan Creamed Corn
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Ingredients
- 6 ears of corn, fresh or thawed frozen ears (approx. 1068 grams)
- ¼ cup vegan butter, (approx. 57 grams)
- ½ cup yellow onion, diced (approx. 68 grams)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour, (approx. 19 grams)
- 1 ¼ cup non-dairy milk, (e.g., unsweetened cashew, oat, or full-fat coconut milk)
Instructions
- Stand one ear of corn in a deep bowl. Use a sharp knife to carefully cut the kernels from the cob. Then, turn the knife over and use the non-blade edge to rub down the side of the cob, extracting the corn pulp and juice. This ensures maximum creaminess and flavor.
- Repeat this process for all 6 ears of corn, collecting the kernels, pulp, and juice in the bowl. Set aside.
- In a large pot, melt the vegan butter over medium heat. Add the diced onions and cook for about 7 minutes, stirring occasionally, until the onions are soft and translucent.
- Stir in the all-purpose flour, salt, and black pepper. Cook, stirring constantly for 1 minute, to create a roux and cook out the raw flour taste.
- Add the prepared corn (kernels, pulp, and juice) and the non-dairy milk to the pot. Stir well to combine all ingredients thoroughly.
- Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cook for 30 minutes, or until the corn is tender and the sauce has thickened to a rich, creamy consistency. Remember to stir every 3-4 minutes to prevent sticking and ensure even cooking.
Notes
- If using frozen ears of corn, ensure they are completely thawed before cutting the kernels from the cob. This allows for easier cutting and better extraction of the corn pulp.
- To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- For a sweeter creamed corn, add 1 tablespoon of granulated sugar or maple syrup when you add the corn and milk. Adjust to your taste.
- Storage: Store leftover vegan creamed corn in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of non-dairy milk or vegetable broth if needed to restore creaminess.
- Freezing: This recipe freezes well! Once completely cooled, place the creamed corn in a freezer-safe zip-top bag, pressing out air. Lay flat and freeze for up to 6 months. Thaw in the refrigerator overnight or in a bowl of cool water before reheating.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.