• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
This Healthy Kitchen
  • RECIPES
  • WINTER
  • SUBSCRIBE
  • JOIN/LOGIN
  • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • RECIPES
  • WINTER
  • SUBSCRIBE
  • JOIN/LOGIN
  • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • WINTER
    • SUBSCRIBE
    • JOIN/LOGIN
    • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Sides

    Vegan Creamed Corn [Oil Free]

    Published: Oct 3, 2020 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    618 shares
    JUMP TO RECIPE
    Vegan Creamed Corn PIN with text overlay.
    Vegan Creamed Corn PIN with text overlay.
    Vegan Creamed Corn PIN with text overlay.
    Vegan Creamed Corn PIN with text overlay.
    Vegan Creamed Corn PIN with text overlay.

    Perfect for the holidays, or any day, this vegan creamed corn is unbelievably flavourful with minimal effort required. Just 6 ingredients and less than 15 minutes and you’ll have a beautiful, tasty side dish that will have you salivating. It’s sweet, it’s savoury and it’s even a hint of spicy.

    creamed corn in small white dish with spoon with pan of it in background.

    If you’re a fan of corn, you’ll definitely want to try this. Just like my mexican corn salad, this dish is easy to make and utterly delicious.

    What is creamed corn?

    Creamed corn is a side dish that combines corn kernels along with a creamy sauce, or pureed corn kernels. A classic version is usually made with heavy cream, butter, and refined sugar.

    It’s traditionally eaten on Thanksgiving, but can be enjoyed all year round. (PS. If you want more vegan Thanksgiving recipes, be sure to check out these!)

    Although you can purchase creamed corn in a can, making it from scratch really is best! Especially when it can be done so simply, and you really can’t beat homemade.

    Pan of creamed corn with parsley garnish.

    But what makes this version extra 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. Not one bit!
    • Dairy free, of course, like all our recipes here on the blog. Coconut milk does a fantastic job of replacing heavy cream, and again, you will not be missing a thing.
    • It’s ready in LESS than 15 minutes, which is pretty impressive considering how darn delicious this is!
    • This vegan creamed corn is the perfect combo of sweet, savoury, and a touch of spice. Your taste buds will be jumping for joy! Seriously!
    Skillet filled with creamed corn with large spoon resting inside.

    Can I use canned corn?

    Yes, you may sub the frozen corn for canned. Just make sure to read the label since some canned products will have extra salt or added sugar, making it a less healthy choice, when compared to frozen.

    Can I use fresh corn?

    Yes, absolutely!

    Fresh corn works beautifully here too, just give yourself an extra 5-10 minutes or so to husk your corn and remove the kernels from the cob.

    How to make it

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Start by gathering your ingredients. Although the maple syrup and chili flakes are optional, I really do recommend them!

    Ingredients needed to make vegan creamed corn scattered on dark grey deck.

    Add all the ingredients to a pan or skillet and mix well. (photos 1-2)

    Pan with frozen corn, milk and seasoning inside, before and after mixing.

    Bring to a low boil over medium heat, cooking for about 8-10 minutes, until reduced by approx half. (photos 3-4)

    Then transfer one cup worth of your corn mixture to a blender and process until mostly smooth. (photos 5-6)

    Collage of images showing corn cooking in skillet and then being blended in blender.

    Return the corn puree to the pan and mix well, and now you have vegan creamed corn! (photos 7-8)

    Pan of cooked corn kernels with dollop of corn puree on top, and then mixed together.

    That’s it! So easy, peasy, and unbelievably delicious!

    Garnish with some fresh parsley or cilantro and extra chili flakes, if you’d like.

    Two small plates of creamed corn with parsley and chili flake garnish and pan in background.

    How long does it keep?

    You may store leftovers in a sealed container for up to 3 days in your refrigerator.

    To reheat, do so in a pan on your stove top, adding a little more milk or a splash of water to loosen, if needed.

    What substitutions can I make?

    You may use frozen corn kernels, canned, or freshly cut off the cob for this vegan creamed corn.

    For less calories and fat, you may sub the coconut milk for light canned coconut milk. Note that this will make the dish a little less rich.

    If you don’t have maple syrup, you may use any of your favourite liquid sweeteners, or omit.

    For coconut free, sub the coconut milk for another plant based milk of choice, like cashew or more soy milk. Again, note that this will make the dish a little less rich.

    For soy free, sub the soy milk for any unsweetened plant milk of choice.

    More vegan Thanksgiving recipes

    • Instant Pot Mashed Potatoes (no drain!)
    • Vegan Onion Gravy
    • Air Fryer Carrots [Two Ways!]
    • Meatless Chickpea Meatloaf with Smoked Maple Glaze
    • Vegan Pumpkin Risotto
    • Butternut Squash Soup

    If you tried this recipe, please let me know about it 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 Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    creamed corn in small white dish with spoon with pan of it in background.

    Vegan Creamed Corn [Oil Free]

    This vegan creamed corn is unbelievably flavourful with minimal effort required. Just 6 ingredients and less than 15 minutes for a beautiful dish that will have you salivating.
    5 from 8 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 5 minutes
    Cook Time: 8 minutes
    Total Time: 13 minutes
    Course: Side Dish
    Cuisine: American
    Servings: 8 Servings
    Calories: 198kcal
    Author: Rosa

    Equipment

    Picture of blender on white background.
    Vitamix Blender

    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
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 2 tablespoon maple syrup optional but recommended
    • ½ teaspoon chili flakes optional but recommended
    Prevent your screen from going dark

    Instructions

    • Add all your ingredients to a pan or skillet and mix well. Bring to a low boil, over medium heat, stirring occasionally. Continue cooking for 8-10 minutes until reduced by about half.
    • Now transfer 1 cup worth of your corn mixture to a blender and process until mostly smooth. Then pour it back into your pan and mix well to combine. Serve warm.

    Notes

    *For less calories and fat, you may sub the coconut milk for light canned coconut milk. Note that this will make the dish a little less rich.
    For coconut free, sub the coconut milk for another plant based milk of choice, like cashew or more soy milk. Again, note that this will make the dish a little less rich.
    If you don’t have maple syrup, you may use any of your favourite liquid sweeteners, or omit.
    For soy free, sub the soy milk for any unsweetened plant milk of choice.
    Leftovers keep refrigerated for up to 3 days. Reheat on stove top and add a splash of milk or water if needed to loosen.

    Nutrition

    Calories: 198kcal | Carbohydrates: 23g | Protein: 4g | Fat: 13g | Saturated Fat: 11g | Sodium: 163mg | Potassium: 397mg | Fiber: 4g | Sugar: 2g | Vitamin A: 31IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    618 shares

    Reader Interactions

    Comments

      Leave a Comment & Star Rating Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. David Noel

      December 24, 2022 at 12:51 pm

      5 stars
      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!

      Reply
      • Rosa

        December 26, 2022 at 10:04 am

        My absolute pleasure David. Thrilled you love it so much. ❤

        Reply
    2. David Noel

      December 27, 2021 at 5:12 pm

      5 stars
      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!

      Reply
      • Rosa

        December 28, 2021 at 9:55 am

        Thrilled to hear that David, thanks so much for the review. 🙂

        Reply
    3. Lindsey

      November 29, 2021 at 1:54 pm

      5 stars
      Made this for Thanksgiving & loved it! Will definitely make again!!

      Reply
      • Rosa

        November 30, 2021 at 11:00 am

        Fantastic! So glad you enjoyed Lindsey. 🙂

        Reply
    4. Karen

      October 04, 2020 at 7:57 pm

      5 stars
      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.

      Reply
      • Rosa

        October 05, 2020 at 9:27 am

        You’re very welcome Karen, thrilled you enjoyed. 🙂

        Reply
    5. Nira

      October 04, 2020 at 3:00 am

      5 stars
      sounds great. i am going to make this for my grand child who loves corn. thank you so much

      Reply
      • Rosa

        October 04, 2020 at 8:51 am

        My pleasure Nira!

        Reply

    Primary Sidebar

    About Me Pic

    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant based recipes with tons of gluten free and oil free options too! Always made using wholesome ingredients, and under 400 calories per serving. Occasional cheat days included. 😉

    More about me →

    Popular

    • Air Fryer Spaghetti Squash [Healthy+Low Cal]
    • Air Fryer Hash Browns From Scratch [Oil Free Option]
    • Vegan Cauliflower Buffalo Wings – Oven or Air Fryer
    • Almond Flour Peanut Butter Cookies [Gluten Free]
    • Air Fryer Baked Apples [Tastes like apple pie!]
    • Air Fryer Pineapple (Tastes Like Grilled)
    • Overnight Chia Pudding – Plus 10 Flavours!
    • The Fluffiest Vegan Pancakes Ever [and SO easy!]

    list of websites where This Healthy Kitchen has been featured

    Happy Veganuary! 🥳

    • Vegan Polenta Pizza [Oil Free]
    • Healthy Mushroom and Lentil Pie with Gravy [Oil Free]
    • Vegan Pasta e Fagioli w/ Instant Pot Option
    • Quick + Easy Jackfruit Fajitas
    • Asian Sticky Tofu [Oil Free]
    • Butternut Squash and Chickpea Curry
    • Vegan Chicken Burgers [GF + Oil Free]
    • Vegan Jalapeno Popper Soup

    Privacy Policy
    Terms & Conditions

    5 SECRETS TO VEGAN COOKING!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimers
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases. Some links on our site are affiliate links. If you purchase using these links, we may earn a small commission at no additional cost to you. We only promote products we use and love. Thanks for your support!

    Copyright © 2023 ThisHealthyKitchen

    618 shares