Vegan Creamed Corn [Oil Free]

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

5 from 3 votes

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.

Prep Time5 mins

Cook Time8 mins

Total Time13 mins

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 198kcal

Author: Rosa

Equipment

Blender

Ingredients

4 cups frozen corn kernels no need to thaw
400 ml can coconut milk full fat for best results* (approx 1 3/4 cup)
1/2 cup unsweetened soy milk or unsweetened plant milk of choice
1/2 tsp sea salt
1 tsp garlic powder
1 tsp onion powder
2 tbsp maple syrup optional but recommended
1/2 tsp chili flakes optional but recommended

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