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    Home » Vegan Side Dish Recipes

    Homemade Vegan Creamed Corn

    Jump to Recipe·Print Recipe

    Delicious, rich, and creamy Homemade Vegan Creamed Corn recipe. Plant-based, vegan, low-fat, and ready in as little as 20 minutes.

    Homemade Vegan Creamed Corn in cast iron skillet

    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.

    Homemade Vegan Creamed Corn on table with bowls and cast iron skillet

    Table of Contents

    • How Do You Make Homemade Vegan Creamed Corn?
    • Homemade Vegan Creamed Corn
    • Homemade Vegan Creamed Corn

    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 in bowl on table

    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 closeup in cast iron skillet
    Print
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    Homemade Vegan Creamed Corn in bowls

    Homemade Vegan Creamed Corn

    ★★★★★

    5 from 16 reviews

    Print Recipe

    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

    Scale
    • 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

    1. 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.
    2. Reduce heat to medium, add corn, and cook for 8-10 minutes. You want to make sure the corn is completely thawed and hot.
    3. Add the almond milk, flax, remaining seasonings and stir gently to combine. Let cook for 5-6 minutes after stirring.
    4. 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.
    5. Remove from heat and serve.
    • Author: Shane Martin
    • 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

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    This recipe was shared at the Weekend Potluck!

    « Quinoa Black Bean Salad
    Easy Vegan Tofu Sour Cream »

    Reader Interactions

    Comments

    1. Yukidear

      November 24, 2022 at 12:04 am

      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!

      ★★★★★

      Reply
      • Shane Martin

        November 26, 2022 at 6:48 pm

        Thank you!

        Reply
    2. Rosemary

      April 21, 2021 at 10:37 am

      This was so good! My family and I loved it!

      ★★★★★

      Reply
    3. P Munroe

      February 28, 2021 at 8:18 pm

      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!

      ★★★★★

      Reply
      • Shane Martin

        March 01, 2021 at 1:06 pm

        That’s so great to hear. Thanks for sharing!

        Reply
      • Wendy

        October 05, 2021 at 7:07 pm

        Being from Montreal as a kid, I would love your vegan “Pate Chinois” recipe!

        Reply
        • Shane Martin

          October 05, 2021 at 9:50 pm

          Challenge accepted:)

          Reply
    4. Catherine

      February 02, 2021 at 6:09 pm

      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/

      ★★★★★

      Reply
      • Shane Martin

        February 02, 2021 at 8:34 pm

        Catherine, that is so awesome. Thank you for reaching out and sharing this with me.

        Reply
    5. Emily

      November 26, 2020 at 9:48 pm

      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!

      ★★★★★

      Reply
    6. Julia

      November 15, 2020 at 7:09 pm

      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.

      Reply
    7. Monica Childers

      November 10, 2020 at 4:06 pm

      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! ❤️❤️❤️

      Reply
      • Shane Martin

        November 10, 2020 at 5:26 pm

        Awww, thank you so much! Blessings:)
        shane

        Reply
        • Cricket

          December 15, 2022 at 11:42 am

          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!

          ★★★★★

          Reply
          • Shane Martin

            December 16, 2022 at 4:23 pm

            That is awesome! I’m so glad you found me and the recipe worked. Blessings.

            Reply
    8. Michelle Giroux

      October 26, 2020 at 9:57 am

      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.

      Reply
      • Shane Martin

        October 26, 2020 at 5:08 pm

        Not this one:)

        Reply
    9. H

      April 11, 2020 at 12:02 pm

      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!

      Reply
      • Shane Martin

        April 11, 2020 at 1:21 pm

        Sorry about that. It should be Tablespoon.

        Reply
    10. teri savage

      April 04, 2020 at 8:08 pm

      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

      ★★★★★

      Reply
    11. Lynda B

      March 03, 2020 at 3:50 pm

      Loved this. Texture is a little different from traditional creamed corn, but the flavor is spectacular! Will definitely put this in our rotation.

      Reply
      • Shane Martin

        March 04, 2020 at 8:30 am

        Awesome, Lynda! So glad you enjoyed it.

        Reply
    12. Michelle

      January 14, 2020 at 10:03 pm

      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!

      ★★★★★

      Reply
      • Shane Martin

        January 14, 2020 at 10:09 pm

        It’s never too late, Michelle:) Thanks so much! Blessings.

        Reply
    13. Micaela

      November 27, 2019 at 9:43 pm

      I used coconut milk and it was absolutely delicious! Thanks for the recipe!

      ★★★★★

      Reply
      • Shane Martin

        November 28, 2019 at 9:51 am

        AWESOME! Thanks for letting me know. Blessings.

        Reply
    14. Bambo

      November 24, 2019 at 1:15 am

      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?

      Reply
      • Shane Martin

        November 24, 2019 at 9:49 am

        I’ve found it’s a good balance.

        Reply
    15. Kara

      November 18, 2019 at 2:46 pm

      Would everything be the same if I wanted to cut the recipe to 1/2?? There’s only 2 of us. Thanks

      Reply
      • Shane Martin

        November 18, 2019 at 8:43 pm

        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.

        Reply
    16. Carole

      November 08, 2019 at 6:45 pm

      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.

      ★★★★★

      Reply
      • Shane Martin

        November 09, 2019 at 9:35 am

        GO…CRAZY! I originally used coconut milk but revamped the recipe to keep it lower in fat. Go for it!!!

        Reply
    17. Jasmine

      June 29, 2019 at 10:32 pm

      Hi, how much fresh corn do you think I could use for this recipe and what you would estimate for the time difference?

      Reply
      • Shane Martin

        June 30, 2019 at 11:36 am

        Jasmine, it should be equal amounts of corn and cooking time. Let me know if you have any issues. Thanks so much!!!

        ★★★★★

        Reply
    18. Bev

      March 05, 2019 at 7:25 am

      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

      Reply
      • Shane Martin

        March 06, 2019 at 12:48 pm

        I’ve heard good and bad. I don’t use cast iron much…it’s mainly for pictures because it looks cool:)

        Reply
    19. Rose

      December 19, 2018 at 6:57 pm

      What can substitute for maple syrup? Also, could this recipe be used for creamed peas as well?

      Reply
      • Shane Martin

        December 19, 2018 at 9:09 pm

        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:)

        Reply
        • Marge Teilhaber

          November 28, 2022 at 2:22 am

          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.

          ★★★★★

          Reply
    20. Anna`

      November 29, 2018 at 10:29 pm

      I assume the flax is for binding, would ground chia work too you think?

      Reply
      • Shane Martin

        November 29, 2018 at 11:46 pm

        Yes, would work fine. You could also leave it out all together.

        Reply
    21. Supriya Kutty

      November 21, 2018 at 4:41 am

      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.

      Reply
    22. Tricia

      November 11, 2018 at 8:41 am

      Hi! Can I make this recipe ahead of time and reheat it? I’d like to serve it on Thanksgiving.
      Thanks in advance!!

      Reply
      • Shane Martin

        November 11, 2018 at 10:07 am

        Absolutely! This freezes well.

        Reply
    23. Veronica

      October 22, 2018 at 6:42 pm

      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.

      Reply
      • Shane Martin

        October 22, 2018 at 7:09 pm

        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!

        Reply
    24. Grace

      October 01, 2018 at 10:44 am

      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.

      Reply
      • Shane Martin

        October 01, 2018 at 10:56 am

        Thank you, Grace!

        ★★★★★

        Reply
    25. Suzy

      September 20, 2018 at 9:43 pm

      Maybe I’m just tired but I’m not seeing in the recipe instructions when to add the flax. Please help

      Reply
      • Shane Martin

        September 21, 2018 at 9:09 am

        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!

        ★★★★★

        Reply
    26. Berton Harrah

      August 27, 2018 at 11:52 am

      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!

      Reply
      • Shane Martin

        September 21, 2018 at 9:10 am

        Wow! Thanks so much, Berton. So glad you enjoyed it. Peace.

        ★★★★★

        Reply
    27. Karen

      August 16, 2018 at 11:55 pm

      Hi. This recipe looks awesome but I am allergic to flax. What do you think may work as a substitution?

      Reply
      • Shane Martin

        September 21, 2018 at 9:11 am

        Karen, you could use ground up chia seeds. Or, just try leaving out altogether without replacing. It should be just as delicious:) Peace & feast.

        ★★★★★

        Reply

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