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.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 169kcal | Carbohydrates: 22g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Sodium: 487mg | Potassium: 339mg | Fiber: 2g | Sugar: 7g | Vitamin A: 722IU | Vitamin C: 11mg | Calcium: 75mg | Iron: 1mg