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Delicious, rich, and creamy Homemade Vegan Creamed Corn recipe. Plant-based, vegan, low-fat, and ready in as little as 20 minutes.
Fall is fast approaching and I’m super excited. Why? Well, there’s a couple reasons. One, I just love Fall. And, two: HOMEMADE VEGAN CREAMED CORN! Man, do I love creamed corn! No, you don’t understand. I..LOVE…CREAMED…CORN! We clear?
Now, let’s get it on!
Cream style corn is a classic here in the south. But, it’s also one of the reasons this part of the country is obese and has diabetes. Classic creamed corn is usually loaded with butter, heavy cream, and tons of sugar. So, it’s basically a heart attack waiting to happen.
But, I’m not gonna lie to you. It’s one of the things I missed most after switching to a whole foods, plant-based diet. And, I really couldn’t find avegan recipe that was any better. Most were still high in fat, made with processed sugar and loaded with crap.
But, I knew there had to be a better way. So, after a little trial and error I present to you: Homemade Vegan Creamed Corn. It’s completely dairy-free, extremely low in fat, thick, rich and absolutely delicious.
First, you want to make sure you use sweet corn. Yes, there is actually sweet corn. So, be sure and read the package.
I wanted to keep it low in fat so in place of heavy cream or coconut milk I used unsweetened almond milk. But, I had to figure out how to make it thick and “creamy.” So, to achieve that I added2 Tbsp. of ground flax seed. Then, part way through the cooking I use a blender to puree half the recipe. And, I simply pour the puree back into the pan and voila – Homemade Vegan Creamed Corn.
There’s also a couple other ingredients you don’t normally find in a creamed corn recipe. GARLIC AND ONIONS! I know it sounds strange, but it works so well. They come together and add just enough savoriness without getting in the way of the sweetness. Trust me on this.
Oh, and to make it sweet? No, I didn’t go crazy using processed sugar like most recipes. I decided to use a little maple syrup so you can adjust it as you go. Remember, you’re using sweet corn so no need to go crazy. HINT: Always start with less syrup and build.
And, there you have it! Homemade Vegan Creamed Corn.
Homemade Vegan Creamed Corn
Despite the fact this recipe uses no butter or heavy cream at all, I promise you won’t miss it. This Homemade Vegan Creamed Corn is sure to satisfy the most die-hard southerner and you. Because it’s…
Sweet
A little savory
Thick
Rich
Creamy
A perfect Fall recipe
Low-fat
Super simple to make
& freaking delicious!
This recipe goes perfectly with my Creamy Homemade Vegan Mashed Potatoes& Easy Vegan Brown Gravyand creates a delicious holiday feast.
Did you make this recipe? Let me know! Be sure and leave a comment below with a STAR rating. And, share a picture by tagging me onInstagramand use the hashtag#shaneandsimple. I want to see your work. Enjoy!
Preheat a nonstick skillet over medium high heat and sautee onions and garlic until the onions are soft. Add a couple tablespoons of water to pan in order to prevent sticking if needed.
Reduce heat to medium, add corn, and cook for 8-10 minutes. You want to make sure the corn is completely thawed and hot.
Add the almond milk, flax, remaining seasonings and stir gently to combine. Let cook for 5-6 minutes after stirring.
Depending on how thick you want it, transfer ⅓ to ½ of the corn mixture in the skillet to your food processor or blender and blend until fairly smooth. Pour this mixture back into the skillet with the whole corn kernels and heat for a few minutes.
Put all the corn + 1/3 of the liquid in the can + 1 tbsp flour into a bowl. Then blitz with hand blender (or use blender) until you can't see whole corn kernels anymore but there are still corn chunks (don't to puree). Use all of it in place of canned creamed corn in this recipe.
The store-bought canned varieties are almost always vegan because they use the “milk” from the cob and the liquid held inside the corn kernels to achieve a creamy consistency. Many homemade recipes do call for dairy products, but they can easily be replaced with nondairy ingredients to make vegan creamed corn.
Canned creamed corn is usually called "cream-style" corn because it typically contains corn, water, sugar, starch, and sugar. That's right: Cream is not one of the ingredients.
And, for those of you looking to omit the butter entirely when cooking and serving fresh corn, just use best-quality, extra-virgin olive oil (or better yet, use my Garlic Confit Oil), when making the scampi mixture or when seasoning at the table.
Cornstarch is used to thicken milk to help reproduce the texture of heavy cream. To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken.
According to the Mayo clinic, the key to a healthy plant-based diet is variety. Fruits, vegetables, beans, peas, lentils, whole wheat, barley, rye, oats, rice, corn, millet and quinoa are all on the menu, even in an oil-free vegan diet. Nuts and seeds are also included in vegetarian and vegan diets.
WHAT OTHER KFC FOODS ARE SUITABLE FOR VEGANS? Our beans and corn are vegan-friendly and can be added to your Original Recipe Vegan Burger & Drink order for just 50p. Click here for a full list of vegan-friendly foods available at KFC. Our kiosks also have symbols to indicate vegan menu items and ingredients.
Vegan Cream is available made from soy, oat, rice, almond and coconut bases. Other ingredients are added to achieve the desired texture. Depending on the composition, vegan cream can be used as cooking cream or whipped into vegan whipping cream.
If you don't have room in your freezer, but you want to be able to enjoy the corn from your garden this winter, then home-canning your corn is the easy way to do it. Here's how to do make home-canned creamed corn, complete instructions in easy steps and completely illustrated.
If you're short on time, add a tablespoon of rice flour straight into the runny mix and stir to combine. If rice flour isn't available, cornstarch, potato starch, or flour are also great thickeners.
Substitutes. Take a quantity of fresh corn kernels, either fresh off the cob, canned or frozen (thawed). Purée half of them in a blender with a small amount of water or milk.
Creamed corn (which is also known by other names, such as cream-style sweet corn) is a type of creamed vegetable dish made by combining pieces of whole sweetcorn with a soupy liquid of milky residue from immature pulped corn kernels scraped from the cob.
Canned corn is fully cooked, so it is safe to eat without further cooking. Canned vegetables are great to keep on hand. Look for “low sodium” or “no salt added” on the label, or rinse canned vegetables to reduce their sodium (salt) content.
Peaches and Cream is a hybrid varietal of sweet corn that typically produces 8–10″ ears of corn with bi-color kernels bursting with sweetness, making this varietal a summertime garden favorite.
Measure kernels, pulp and milk together. For each 2 cups (500ml), add 1 cup (250 ml) water. Bring to a boil; reduce heat, boil gently 3 minutes. Ladle corn and liquid into 500 ml jars; do not use 1 L jars.
Yogurt is your best substitute for sour cream. Whether you're baking or making a dip or sauce, yogurt is a 1:1 sub. That means if your recipe calls for 1 cup of sour cream, you can replace it with 1 cup of yogurt. Full-fat Greek or natural yogurts work best, but low-fat or even nonfat can be used, too.
You can substitute frozen corn for the fresh corn on the cob if you like. Don't cook it, just thaw and drain well before using in the salad so it's crisp-tender. The secret to getting the best corn is to use it as soon as you can after it's picked.
Introduction: My name is Edwin Metz, I am a fair, energetic, helpful, brave, outstanding, nice, helpful person who loves writing and wants to share my knowledge and understanding with you.
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