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)
- 1/4 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 1 tablespoon oil in a large skillet over medium-low heat. Add the shallots, garlic, and teaspoon chili flakes. Cook for just a few minutes, until the shallot is soft, being careful not to burn the garlic.
- Add 1 tablespoon flour and 1 teaspoon paprika, and stir just until incorporated.
- Add 3/4 cup coconut milk, 1 tablespoon 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.
Notes
- You can sub the shallot with a small piece of white/red onion, making sure to dice it super finely.
- You can sub chili flakes with Aleppo pepper, diced fresh chilis, or a splash of hot sauce. Don’t like heat? Skip them altogether.
- 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
