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 a vegan 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.
How Do You Make Homemade Vegan Creamed Corn?
How’d I do it? It’s actually pretty simple.
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 added 2 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 Gravy and 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 on Instagram and use the hashtag #shaneandsimple. I want to see your work. Enjoy!
Homemade Vegan Creamed Corn
Rich and creamy Homemade Vegan Creamed Corn recipe. Plant-based, vegan, low-fat, and ready in as little 20 minutes.
- Total Time: 27 minutes
- Yield: 6 servings 1x
Ingredients
- 2 lbs. frozen sweet corn (32-oz. bag or 2 16-oz. bags)
- 1 ½ cups unsweetened almond milk or plant-milk of choice
- ½ medium-sized onion (chopped)
- 3 Tbsp. maple syrup
- 2 Tbsp. ground flax seed
- 1 Tbsp. minced garlic
- salt (adjust to taste)
- black pepper (adjust to taste)
Instructions
- 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.
- Remove from heat and serve.
- Prep Time: 7 minutes
- Cook Time: 20 minutes
- Category: Side
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 173
- Sugar: 11.3 g
- Sodium: 418.9 mg
- Fat: 1.8 g
- Carbohydrates: 37.1 g
- Protein: 5 g
- Cholesterol: 0 mg
This recipe was shared at the Weekend Potluck!
This recipe is amazing! Annnddd so easy and quick! Can’t wait to try your other recipes! You got that good old fashioned taste figured out with this recipe. Looking forward to whipping it out for my non-vegan family tomorrow at Thanksgiving!
★★★★★
Thank you!
This was so good! My family and I loved it!
★★★★★
With just the right balance of sweet and savory, this recipe is a creamy, delicious keeper. It was the final puzzle piece in my grandmother’s Paté Chinois recipe that I’ve been trying to recreate as a plant based dish for the past 3 years. Thank you!
★★★★★
That’s so great to hear. Thanks for sharing!
Being from Montreal as a kid, I would love your vegan “Pate Chinois” recipe!
Challenge accepted:)
Thus is amazing! I love that it is healthy without the added fat. I have missed eating creamed corn since going plant based a few years ago. I have organic sweet corn from my local farm delivery and thought I would make some creamed corn with it. Yours is the first recipe I have tried and it will be my go to recipe . It is on my Pinterest board now. I used my immersion blender for blending in the saucepan/
★★★★★
Catherine, that is so awesome. Thank you for reaching out and sharing this with me.
Great with my mainly vegan Thanksgiving for Hubby and his dad who is strongly not vegan. Also did made your green bean casserole with the baked onion rings. your brown gravy, your cornbread (made on the weekend and frozen), and your incredible pumpkin pie! It was all a hit! Thanks Wizard Shane – oh, my Husband thinks you’re a wizard. Happy Thanksgiving weekend!
★★★★★
Thank you for posting this! I’m trying to eat gluten-free and dairy free, and I need lots of new recipes. Decided to try last minute without all the right ingredients and it was still fantastic. Used canned corn, which I don’t really like, but all the aromatics and maple syrup helped disguise it. Used flax milk and 1 T gluten free flour because I didn’t have flax seeds Family loved it! Next time I will plan ahead and make per instructions…maybe for Thanksgiving.
I made this today! Another amazing recipe! All of them are!
My goal is to make all of your recipes (well ok, most) but so far I’ve made a few and they’re always so easy and so delicious! I hadn’t had creamed corn in a long time and it used to be my favorite… thank you – this was delicious.. I’ll probably make it again for thanksgiving or Christmas! ❤️❤️❤️
Awww, thank you so much! Blessings:)
shane
I made this to complete a recipe for creamy corn pudding. Being both gluten and dairy free I searched and found your recipe to substitute for the canned cream corn. It is delicious! I had to eat a bowl before using it in the recipe – couldn’t wait! Thank you for posting!
★★★★★
That is awesome! I’m so glad you found me and the recipe worked. Blessings.
I’m trying to Crock-Pot there’s several recipes for non-dairy cream corn and Crock-Pot but they all use butter or margarine.
Not this one:)
Excited to use our home-grown sweet corn for this recipe, but quick question – I get the 3 Tbsp for Tablespoons of maple syrup, but is it Tablespoons (Tbsp) or teaspoons (tsp) of flax seed and garlic?
3 Tbsp. maple syrup
2 tbsp. ground flax seed
1 tbsp. minced garlic
Thank you!
Sorry about that. It should be Tablespoon.
I was looking for a creamed corn recipe to put in my Egg Drop Soup and found this one. IT IS GREAT! I made it then added it to my soup and it is outstanding and good for you! thanks
★★★★★
Loved this. Texture is a little different from traditional creamed corn, but the flavor is spectacular! Will definitely put this in our rotation.
Awesome, Lynda! So glad you enjoyed it.
I’m a little late to the review but I made this twice now. Once for Thanksgiving and again on Christmas! It was hit! Everyone loved it. Will be making it every year for the holidays!
★★★★★
It’s never too late, Michelle:) Thanks so much! Blessings.
I used coconut milk and it was absolutely delicious! Thanks for the recipe!
★★★★★
AWESOME! Thanks for letting me know. Blessings.
This looks delicious! If I were to use coconut milk, or at least part coconut milk, would the savory add ins mask the taste, or is it still noticeable?
I’ve found it’s a good balance.
Would everything be the same if I wanted to cut the recipe to 1/2?? There’s only 2 of us. Thanks
Yes, you should be able to just cut it in half. But, this soup freezes very well. So, you could still make the regular amount and freeze the rest. Hint, hint 😉 Blessings.
Shane,
If I want to go a little crazy with creamy, will coconut milk taste too different? This looks amazing and I can’t wait to make it.
★★★★★
GO…CRAZY! I originally used coconut milk but revamped the recipe to keep it lower in fat. Go for it!!!
Hi, how much fresh corn do you think I could use for this recipe and what you would estimate for the time difference?
Jasmine, it should be equal amounts of corn and cooking time. Let me know if you have any issues. Thanks so much!!!
★★★★★
Just wondering about cooking in cast iron . I have gotten rid of all my cast iron skillets because I read that it is not safe to cook in
I’ve heard good and bad. I don’t use cast iron much…it’s mainly for pictures because it looks cool:)
What can substitute for maple syrup? Also, could this recipe be used for creamed peas as well?
You could use agave, date paste, or coconut sugar works well. I’ve never made creamed peas and. It really sure how the peas would hold up after blending. But, I say try it:)
I have use of a neighbor’s freezer for 6 months while they’re snowbirding in FL, and the first thing I’ll get are giant bags of organic corn and org blueberries from Costco. And of course 4-lb bags of org cherries. Can’t wait to make your creamed corn. Pretty sure I’ll leave out the sweetener.
★★★★★
I assume the flax is for binding, would ground chia work too you think?
Yes, would work fine. You could also leave it out all together.
Thank you for your recipe! They are in the oven right now and my house smells amazing!! I also cannot wait to try it with pumpernickel bread. These are so good. Thank you! for the great information keep it up.
Hi! Can I make this recipe ahead of time and reheat it? I’d like to serve it on Thanksgiving.
Thanks in advance!!
Absolutely! This freezes well.
Hi, I can’t wait to make this. My Hubbie has significant dairy and gluten sensitivities. Quick question though, can I make this in bulk and then freeze it? Will it freeze well? Thanks.
Hi, Veronica! I hope you make it and enjoy it. I have never frozen, but with the ingredients I see no reason why it wouldn’t freeze well. I say go for it!
I have been pinning your recipes and am definitely going to try them all…I like that you have many “comfort” foods that I have been used to all my life that are healthy and better for all of us to eat.
Thank you, Grace!
★★★★★
Maybe I’m just tired but I’m not seeing in the recipe instructions when to add the flax. Please help
No worries, Suzy. It is kinda hidden. I updated to make it more visible. It’s in step 3.
“Add the almond milk, flax, remaining seasonings and stir gently to combine. Let cook for 5-6 minutes after stirring.”
Hope this helps and you enjoy it!
★★★★★
Holymoly! Just made this today and it rocks!
I hadn’t realized how much I was missing creamed corn until I saw this and glad I am that I did!
It’s definitely on my regular rotation now.
Thank you!
Wow! Thanks so much, Berton. So glad you enjoyed it. Peace.
★★★★★
Hi. This recipe looks awesome but I am allergic to flax. What do you think may work as a substitution?
Karen, you could use ground up chia seeds. Or, just try leaving out altogether without replacing. It should be just as delicious:) Peace & feast.
★★★★★