Forget the canned stuff! This homemade creamed corn is a total game-changer. It’s unbelievably creamy, packed with sweet corn flavor, and comes together in under 15 minutes. We’re using simple, budget-friendly ingredients to create a classic comfort food side dish that just happens to be completely vegan. Whether you’re serving it for a holiday feast or a simple weeknight dinner, this recipe is sure to become a new favorite.
Ingredients
• 1 tablespoon / 14g vegan margarine
• 1 cup / 150g frozen corn niblets
• 1/4 cup / 60ml unsweetened plant-based milk
• 1 teaspoon / 4g granulated sugar
• Salt and freshly ground black pepper, to taste
• 1 teaspoon / 3g cornstarch
Instructions
1. Melt the vegan margarine in a medium-sized saucepan over low heat.
2. Add the frozen corn, plant-based milk, sugar, salt, and pepper. Increase heat to medium and bring the mixture to a boil, stirring constantly.
3. Reduce the heat to low and let it simmer for 5 minutes, stirring occasionally.
4. Push the corn to the sides of the pan to create a pool of liquid in the center. Sprinkle the cornstarch into the liquid and whisk constantly until it thickens and no lumps remain.
5. Stir the thickened sauce into the corn until everything is well combined. Serve immediately.
Nutritional Information
• Per 1/2 cup serving
• Calories: 148
• Fat: 6g
• Carbohydrates: 21g
• Protein: 7g
• Fiber: 2g
• Sugar: 3g
• Sodium: 82mg
Pro Tips
• For an even creamier texture, use an immersion blender to briefly pulse about a quarter of the corn mixture before adding the cornstarch.
• Add a pinch of nutmeg or smoked paprika along with the salt and pepper for a warm, smoky depth of flavor.
• To guarantee a lump-free sauce, mix the cornstarch with 1 tablespoon of cold water in a small bowl to create a slurry before whisking it into the pan.
• If using fresh corn, you’ll need about 2 ears. Sauté the kernels in the margarine for 2-3 minutes before adding the other to soften them slightly.
FAQ
Q: What is the best plant-based milk for this vegan creamed corn
A: For the best results, use an unsweetened and neutral-flavored plant-based milk like soy, cashew, or a creamy oat milk. This allows the sweet corn flavor to be the star. You can use almond milk, but ensure it’s unsweetened. Avoid milks with strong flavors like coconut unless you specifically want that taste in your dish.
Q: How can I make this creamed corn even richer without dairy
A: To achieve an extra decadent, creamy texture, you can replace the plant-based milk with full-fat canned coconut milk or a commercial vegan heavy cream alternative. Another great trick, mentioned in the pro tips, is to use an immersion blender to pulse about a quarter of the corn mixture before thickening. This releases the natural starches from the corn, creating a creamier base.
Q: How do I store and reheat leftover creamed corn
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken upon chilling. To reheat, gently warm it in a saucepan over low heat, stirring in a splash of plant-based milk or water to reach your desired consistency. You can also microwave it in 30-second intervals, stirring in between.
Q: Can I use fresh or canned corn instead of frozen
A: Yes, both work well. For fresh corn, use the kernels from about 2 medium ears. Sauté them in the vegan margarine for 2-3 minutes to soften them before adding the other ingredients. If using a standard 15-ounce can of corn, be sure to drain it thoroughly. You may also want to reduce or omit the added sugar and salt, as canned corn is often packed with them.
