This vegan creamed corn is unbelievably flavourful with minimal effort required. With just six ingredients and 15 minutes, you can whip up a delightful, mouthwatering side dish that’s both sweet and savoury.
This recipe was originally published in October 2020. It has been updated for content and photos.
This dish is ideal for both holiday gatherings like Thanksgiving and Christmas, but also everyday meals, since it’s quick and simple to make.
Enjoy it as a side, or eat it by the bowl full. 😉
Serve it with this mushroom roast, mashed potatoes, and maple garlic carrots for the ultimate comfort dish.
Jump to:
Reader Feedback:
⭐⭐⭐⭐⭐ Rosa this was fantastic! Made it exactly as posted. Corn, coconut milk, chili flakes and touch of maple syrup is an awesome combination! Will definitely be making this again. Thank you for an awesome recipe! – David
What is creamed corn?
Creamed corn is a side dish that combines corn kernels and a creamy sauce, or pureed corn kernels. Classic versions usually involve heavy cream, and/or vegan butter, plus refined sugar.
While often eaten as a side dish on Thanksgiving, this one should be enjoyed all year long. (PS. Find more vegan Thanksgiving recipes here!)
You may also purchase creamed corn in a can, but as always, homemade is best! Especially when it’s this easy to make.
What makes this version special?
- It’s oil and butter free! Unlike most creamed corn recipes on the web, this one does not use butter or oil, but I promise you WON’T miss it.
- Vegan-friendly, so that means it’s dairy-free. Coconut milk does a fantastic job of replacing heavy cream.
- Naturally gluten-free since we’re not using all-purpose flour to thicken the dish.
- It’s ready in JUST 15 minutes, which is pretty impressive considering how delicious it is!
- DELICIOUS! This vegan creamed corn is the perfect combo of sweet, savoury, and a hint of spice. Your taste buds will be jumping for joy!
Ingredients
Here’s what you’ll need to make our delicious vegan creamed corn recipe.
- Sweet corn: I use frozen corn for convenience, and compared to canned, there are usually no other ingredients added.
- Coconut milk: Full fat will produce the most rich and delicious results, but light works too for lower fat and calories.
- Non-dairy milk: I chose soy milk to keep the dish nut-free, but other plant-based milk options, like almond milk, work too.
- Maple syrup: To add extra sweetness to the corn, without using refined sugar.
- Spices: Onion powder, garlic powder, red chili flakes and salt add savoury goodness with a subtle hint of spice.
Instructions
(This is a summary with step-by-step photos, full recipe measurements and instructions are in the recipe card below.)
Add everything to a large pan or skillet and stir. (photo 1)
Simmer over medium heat for 8-10 mins until reduced by half. (photo 2)
Blend one cup of the corn until smooth. (photo 3)
Return the pureed corn to the pan and mix well. (photos 4)
Garnish with some fresh parsley or cilantro and extra chili flakes, if you’d like.
Substitutions + Variations
- For the corn: You may use frozen, canned, or fresh corn for this vegan creamed corn.
- If using canned, check the ingredient label for added salt or sugar. If using fresh, give yourself an extra 5-10 minutes to husk your corn and remove the kernels from the cob.
- For lower calories and fat, use light canned coconut milk instead of full fat, but note this will make the dish a little less rich.
- To sweeten, I prefer maple syrup, but you may use other liquid sweeteners if preferred.
- For coconut-free, use another plant-based milk, like cashew or soy milk. Again, note that this will make the dish less rich.
- For soy-free, use another unsweetened non-dairy milk of your choice.
- Add more seasoning: While I find this dish very flavourful as is you may try adding some nutritional yeast, smoked paprika, or other spices you enjoy to shake things up!
Storage
Leftovers can be stored in a sealed container for up to 3 days in your refrigerator.
To reheat, do so in a pan on your stovetop, adding a little more milk or a splash of water to loosen the corn if needed.
More vegan holiday recipes
If you tried this recipe, please let me know in the comments below. I always love hearing from you! Don't forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and YouTube to see more delicious food.
Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 4 cups frozen corn kernels no need to thaw
- 400 ml Thai Kitchen unsweetened coconut milk full fat for best results* (approx 1 ¾ cup)
- ½ cup unsweetened soy milk or unsweetened plant milk of choice
- ½ teaspoon sea salt or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons maple syrup optional, but recommended
- ½ teaspoon red pepper flakes optional, but recommended
Instructions
- Add all the ingredients to a pan or skillet and mix well. Bring to a low boil over medium heat, stirring occasionally. Continue simmering for 8-10 minutes until reduced by about half.
- Then transfer 1 cup of your corn mixture to a blender and process until smooth. Return the pureed corn to your pan and stir to combine. Serve warm.
Notes
- For lower calories and fat, use light canned coconut milk instead of full fat, but note this will make the dish a little less rich.
- To sweeten, I prefer maple syrup, but you may use other liquid sweeteners if preferred.
- For coconut-free, use another plant-based milk, like cashew or soy milk. Again, note that this will make the dish less rich.
- For soy-free, use another unsweetened non-dairy milk of your choice.
David Noel says
Rosa I made your vegan creamed corn last year and it was such a hit. Making it again for Christmas. This is a 10++++++ recipe! Thank you for your awesome recipes!
Rosa says
My absolute pleasure David. Thrilled you love it so much. ❤
David Noel says
Rosa this was fantastic! Made it exactly as posted. Corn, coconut milk, chili flakes and touch of maple syrup is an awesome combination! Will definitely be making this again. Thank you for an awesome recipe!
Rosa says
Thrilled to hear that David, thanks so much for the review. 🙂
Lindsey says
Made this for Thanksgiving & loved it! Will definitely make again!!
Rosa says
Fantastic! So glad you enjoyed Lindsey. 🙂
Karen says
I just saw this on FB as I was trying to figure out what to make for dinner. I thought this would pair perfectly with the veggie burgers that were in the oven. I was planning on leftovers to be the base for a nice soup tomorrow. No such luck. Nothing left over. Full disclosure, I easily doubled or tripled the seasoning, before that, I felt the coconut really overpowered the dish. I also used almond milk instead of soy. I wonder if that had an impact. I also added a bit of Mrs. Dash Garlic and herb. The final product was delicious and gone before I could get seconds myself. Thanks for an awesome recipe.
Rosa says
You’re very welcome Karen, thrilled you enjoyed. 🙂
Nira says
sounds great. i am going to make this for my grand child who loves corn. thank you so much
Rosa says
My pleasure Nira!