Smoky Creamed Corn

This savory classic is dairy-free and packed with delicious flavors like garlic and smoked paprika. The only vegan creamed corn recipe you’ll ever need.

When I was growing up in Ukraine – in our gorgeous coastal city of Odessa – my mom would take my sister and me to the beach every single day in the summers. We’d spend our time in an endless cycle of splashing in the sea and drying up on the sand. As if that wasn’t awesome enough, there was a vendor who would walk the beach, selling boiled corn. As a snack, that is – the equivalent of the Italian ice you can get on the beach here in Brooklyn.

The corn lady would yell, “Hot corn! Hot corn!” until someone flagged her down. After an exchange of money, she’d pull out a piping hot corn cob from her checkered tarp bag and hand you a salt shaker along with it. You’d eat the sweet, salty, juicy corn while glancing over the glittering water.

To this day, I still think of corn as the ultimate summer food. This year, while brainstorming how to best showcase this magical vegetable, I decided to go the creamy route. This vegan creamed corn is smoky, savory, a bit spicy, and deliciously luxurious-tasting – ideal for every kind of summer cookout and picnic, or just good ol’ Tuesday night dinner.

What’s In This Vegan Creamed Corn

This savory dairy-free creamed corn is so not basic. It starts with 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).

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. Feel free to sub with Aleppo pepper, diced fresh chilis, or even a splash of hot sauce.
• 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.

Using 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 Dairy-Free Creamed Corn

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 Summer Vegetables…

• Mini Eggplant Lasagnas
• Ukrainian Dill Potatoes
• No-Mayo Potato Salad with Olives
• Pan-Fried Zucchini with Capers

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.