Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan creamed corn in a skillet with a wooden spoon.

Vegan Creamed Corn

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...
  • Author: Alexandra Shytsman
  • 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

The best vegan creamed corn! Smoky, creamy, and easy to make.


Ingredients

Scale
  • 1 tablespoon extra virgin olive oil
  • 2 medium garlic cloves, minced
  • 1 small shallot, finely diced* (see note below)
  • 1/2 teaspoon chili flakes
  • 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

  1. Heat 1 tablespoon oil in a large skillet over medium-low heat. Add the shallots, garlic, and 1/2 teaspoon chili flakes. Cook for just a few minutes, until the shallot is soft, being careful not to burn the garlic.
  2. Add 1 tablespoon flour and 1 teaspoon paprika, and stir just until incorporated.
  3. Add 3/4 cup coconut milk and 1 tablespoon miso, and whisk until the miso is dissolved. Bring the sauce to a boil.
  4. 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, about 8 minutes.
  5. Garnish with herbs before serving.

Notes

  • You can sub the shallot with a small piece of white/red onion, making sure to dice it super finely.
  • You can sub miso with a tablespoon of nutritional yeast or 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

Keywords: vegan, creamed, corn, coconut milk

Never Miss a Recipe

Subscribe + get my Plant-Based Dinners E-Book for free!