How to Make Vegan Creamed Corn
This vegan creamed corn is every bit as rich and creamy as the original! Sweet corn is simmered in a buttery plant-based cream sauce for the perfect easy side dish.
Sometimes you just need a simple side dish to round out your meal. Maybe you’re making vegan meatloaf or vegan turkey roast. Or maybe you’re bringing a side for a holiday or get-together. Well, whatever the reason, this vegan creamed corn recipe is the perfect choice for any occasion.
Creamed corn is a popular Southern side dish that pairs sweet corn kernels with a creamy, flavorful sauce. The traditional version is made with lots of dairy to create that rich cream sauce, but guess what? You don’t need it! A few simple plant-based swaps and you’re good to go.
This is a side dish that comes together super fast, and it’s quite possibly the best way to enjoy fresh corn. With that natural sweetness, this vegan creamed corn is perfect for pairing with your favourite savory main dishes.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Corn – Fresh is best, but you can also use thawed frozen ears.
- Vegan butter – Use store-bought or make your own vegan butter.
- Yellow onion
- Black pepper
- All-purpose flour – This helps thicken up the sauce.
- Non-dairy milk – Any unflavoured variety will work here, but the thicker the better!
What Color Corn is the Sweetest?
Yellow corn is the sweetest variety of corn and it’s perfect for this vegan creamed corn recipe. If you’re buying corn fresh, look for kernels that feel large and plump, and tassels that are moist rather than dry.
How to Make Vegan Creamed Corn
Truly, the hardest thing about making creamed corn is getting the corn off the cob! If you have a corn zipper tool, that will help. Otherwise, follow the instructions in the first step below.
Prepare the corn. Stand one ear of corn in a deep bowl. Use a sharp chef’s knife to cut the kernels from the cob. Turn the knife over and use the non-blade edge to rub down the side of the cob to extract the pulp and juice. Repeat with the remaining ears.
Cook the onion. Add the vegan butter and onions to a pot set over medium heat. Cook for about 7 minutes, stirring occasionally, or until the onions are softened.
Add the remaining ingredients. Stir in the flour, salt, and pepper for 1 minute. Add the corn and milk and stir again.
Simmer. Bring the mixture to a simmer, then reduce the heat to medium-low. Cook for 30 minutes or until the corn reaches your desired softness and the sauce thickens; stir every 3 to 4 minutes to prevent sticking.
Tips for Success
These tips will help you make sure your vegan creamed corn turns out perfect!
- Thaw frozen corn. If you’re using frozen ears of corn, make sure they are thawed completely before cutting. If they’re still frozen in the centre, you won’t be able to extract all the corn juice.
- Stir often. Be sure to stir the creamed corn often while it cooks to prevent it from sticking or burning.
- Adjusting the consistency. If the sauce is too thick once the corn has softened, add more milk or a splash of vegetable broth until the desired consistency is reached.
Want to switch things up? You can! Here are some ideas:
- Replace all-purpose flour with a measure-for-measure gluten-free flour blend to make this gluten-free vegan creamed corn.
- If you like sweeter creamed corn, add a tablespoon of sugar when you add the corn and milk.
- For an added flavor boost, try adding some fresh herbs like thyme or rosemary.
- You can give creamed corn an Asian-inspired spin by swapping the onions for scallions, using coconut milk for the liquid, adding a splash of soy sauce, and garnishing with toasted coconut.
How to Store Leftovers
Leftover creamed corn can be stored in an airtight container in the refrigerator for up to 4 days. Reheat it on the stovetop or in the microwave.
Can This Recipe Be Frozen?
Yes, this recipe can be frozen! Place the vegan creamed corn in a zip-top bag. Lay it flat and freeze for up to 6 months. Thaw in a bowl of warm water or overnight in the refrigerator before reheating.
Enjoy friends! If you make this vegan creamed corn, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Creamed Corn
- 6 ears of corn, fresh or thawed frozen ears 1068 grams
- ¼ cup vegan butter, 57 grams
- ½ cup yellow onion, diced 68 grams
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour, 19 grams
- 1 ¼ cup non-dairy milk
- Stand up one ear of corn in a deep bowl. Use a sharp knife to cut the top of the corn kernels from the cob. Turn the knife over and use the non blade edge to rub down the side of the cob to get the pulp and juice from the corn.
- Repeat with all 6 ears of corn and set aside.
- Add vegan butter and onions to a pot over medium heat. Cook for 7 minutes, stirring occasionally, until the onions are softened.
- Add the flour, salt and pepper. Continue to cook, stirring constantly for 1 minute.
- Add the corn and milk. Stir well.
- Bring to a simmer, then reduce heat to medium low. Cook for 30 minutes or until corn is desired softness, stirring about every 3-4 minutes to prevent sticking.
- If using frozen ears of corn, make sure they are thawed completely before cutting
otherwise you won’t be able to get the pulp out of the cob.
- Replace all purpose flour with a 1 to 1 gluten free flour blend to make this gluten free.
- If you like sweeter creamed corn, add 1 tablespoon of sugar when you add the corn and milk.
Store leftover creamed corn in an airtight container in the refrigerator for up to 4 days. To freeze, place cooled creamed corn in a freezer safe ziploc bag. Lay flat and freeze for up to 6 months. Thaw in a bowl of cool water or overnight in the refrigerator. Then reheat before serving.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.