A unusual take on creamed corn, this dairy-free side dish can be enjoyed year-round with fresh or frozen corn.
Admittedly, I did not grow up eating creamed corn. As a Ukrainian-born person, for much of my life the only style of corn I was familiar with is boiled corn on the cob sprinkled with salt. A classic! Perfect in its simplicity! Nothing wrong with that.
When I started learning about other cuisines, including Southern American, I was introduced to creamed corn. Also classic and simple.
But if you ask me, the sweetness of corn begs to be paired with something smoky and savory to take it to the next level. After tinkering with the formula, I came up with this unique vegan creamed corn (made with coconut milk instead of dairy) that is now a staple of our holiday menus.
What’s In This Vegan Creamed Corn
This smoky dairy-free corn is so not basic. It starts with sautéed shallots, garlic, and chili flakes for a sweet-spicy base flavor, has smoked paprika for smokiness, and miso for a “cheesy” note. Coconut milk instead of the traditional dairy makes it rich, and a sprinkle of all-purpose flour thickens the sauce.
My secret ingredient here is liquid smoke, a magical condiment I recently discovered that makes literally anything taste like it’s been in a smoker for hours. You can find it in many supermarkets in the condiments aisle, or online (but if you can’t, just skip it).
P.S. This corn pairs perfectly with barbecued tempeh!
Key Ingredients + Substitutions
- Corn: Use fresh or frozen.
- Shallot: If you don’t have one, use a small piece of white or red onion instead, making sure to dice it super finely.
- Chili Flakes: add a bit of heat.
- All-Purpose Flour: For a gluten-free version, sub with a 1-to-1 gluten-free flour blend.
- Smoked Paprika: balances the sweetness of the corn. Don’t skip it!
- Coconut Milk: For a lower calorie/low fat version, opt for “light” coconut milk.
- Miso: adds a savory, salty, “cheesy” bite. If you don’t have it, sub with a tablespoon of nutritional yeast or a splash of Yondu.
Fresh vs. Frozen Corn
This dish is all about celebrating the sweet, earthy flavor of fresh corn, so if you can get your hands on local in-season corn, please do; you’ll end up with a super flavorful creamed corn with a slightly snappier texture. If you can’t, frozen corn will work too, resulting in a softer texture.
How to Make Smoky Creamed Corn (Step-by-Step Photos)
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Shuck the Corn
If using fresh corn, pull the outer leaves and silks off the cobs. Lay the corn on your cutting board and cut the kernels off by running a sharp knife down the cob.
Step 2: Sauté the Aromatics
Cook the garlic, shallots, and chili flakes in a large pan for a few minutes, just until the shallots are soft. Be careful not to burn the garlic. Then stir in the flour and paprika.
Step 3: Make the Sauce
Add the coconut milk and miso. Whisk to dissolve the miso and bring the sauce to a simmer.
Step 4: Cook the Corn
Add the corn to the skillet and cook until it no longer tastes raw, about 8 minutes.
Step 5: Serve the Corn
Season to taste, if needed, and garnish with cilantro before serving.
Make-Ahead Tips
This vegan creamed corn can be made up to 2 days in advance. Store it in an airtight container in the fridge, and reheat on the stove or in the microwave. It may thicken a bit over time – if so, thin it out with a splash of water when reheating.
More Festive Side Dishes to Try
- Spiced Roasted Maple Carrots
- Tahini Kale Salad with Apples and Walnuts
- Roasted Green Beans with Almonds
- Vinegret (Ukrainian Beet Salad)
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag @thenewbaguette on Instagram with your creation.
The Full Recipe
Smoky Vegan Creamed Corn
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
An unusual take on Southern creamed corn.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 medium garlic cloves, minced
- 1 small shallot, finely diced* (see note below)
- 1/4 to 1/2 teaspoon chili flakes, or to taste*
- 1 tablespoon all-purpose flour
- 1 teaspoon smoked paprika
- 3/4 cup full-fat unsweetened coconut milk (about half a standard can)
- 1 tablespoon white miso*
- Fine sea salt and freshly ground black pepper, to taste
- 3 ears of fresh corn, shucked (about 3 cups corn kernels) OR one 12-ounce bag frozen corn kernels
- A few drops of liquid smoke (optional)
- Cilantro, parsley, or scallions, for serving
Instructions
- Heat the oil in a large skillet over medium-low heat. Add the shallots, garlic, and chili flakes. Cook for just a few minutes, until the shallot is soft, being careful not to burn the garlic.
- Add the flour and paprika, and stir just until incorporated.
- Add the coconut milk, miso, and pinches of salt and pepper. Whisk until the miso is dissolved. Bring to a simmer.
- Stir in the corn and a few drops of liquid smoke (if using). Simmer gently over low heat until the corn no longer tastes raw, stirring occasionally, about 8 minutes.
- Garnish with herbs before serving.
- Store leftovers in an airtight container in the fridge and consume within 4 days.
Notes
- You can sub the shallot with a small piece of white/red onion, making sure to dice it super finely.
- If you don’t like heat, skip the chili flakes.
- You can sub miso with a tablespoon of nutritional yeast or a splash of Yondu.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 240
- Fat: 15.6 g
- Carbohydrates: 25.7 g
- Fiber: 4.2 g
- Protein: 5 g
ks says
so delicious and easy! I used more than the 3/4 cup of coconut milk, but you likely have the whole can anyway so there’s room to add more if you need. big hit!
Sera says
This looks incredible! Want to make it for Thanksgiving this year. A couple questions: will it taste like coconut? Also, will it taste as good if made a couple days ahead?
Alexandra Shytsman says
Hi Sera! So glad you like this. It will not taste like coconut and it will still be great if made 1-2 days ahead 🙂
Sera says
Awesome! So excited to try it out. Thank you!
Sera says
This was fantastic! It was a hit at Thanksgiving this year, and sadly, the only dish that we didn’t have any leftovers of. Making it again tonight. Thank you for an excellent recipe!
Alexandra Shytsman says
You’re so welcome! So glad you guys enjoyed it. Thank you for the feedback 😀
Vicky says
Umm… what-what wow! This looks like such a flavor-bomb of a dish! Corn is my absolute favorite.
Will be cooking this on vacation 🙂
Alexandra says
Woohoo! Let me know how it goes 😀