This homemade Vegan Creamed Corn is a super easy plant-based side dish recipe. You can use either fresh, frozen, or canned corn. It's great for holiday dinners too!
I adore this vegan creamed corn. Like, who wouldn't? It's so creamy and dreamy and is ready in a flash.
Do you want to know the secret to making the best creamed corn? Fresh nutmeg!
Fresh nutmeg adds such a lovely flavor to the corn, please don't skip it! My favorite nutmeg is from Diaspora.
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🌽 Creamed Corn Ingredients
You need just a few simple ingredients for this 5-minute vegan creamed corn!
- Whole corn kernels - you can use fresh corn kernels, frozen sweet corn, or even canned corn.
- Unsweetened almond milk
- Sea salt
- Granulated sugar
- Freshly ground black pepper
- Vegan butter
- Gluten-free flour blend - Bob's Red Mill gluten-free all-purpose flour is my ride or die
- Freshly grated nutmeg
- Vegan Parmesan cheese - I adore Violife
See recipe card for quantities.
🔪 How to Make Vegan Creamed Corn
In a skillet over medium heat, combine the corn, 1 cup of almond milk, salt, sugar, pepper, and butter.
In a small bowl, whisk together the remaining cup of almond milk and flour.
Add the slurry to the skillet and mix well. Continue to cook, stirring occasionally, until mixture is thickened, about 5-10 minutes.
Add the pinch of nutmeg along with the parmesan cheese, stir to combine, and simmer until melted. Taste for salt, adding more if desired. Serve.
Hint: If using frozen corn, be sure to thaw it and drain off the excess water. If using canned corn, drain and rinse before using.
🥜 Allergen Substitutions
This Vegan Creamed Corn recipe is already 100% plant-based, dairy-free, egg-free, gluten-free, and soy-free. As written, the only allergen is nuts from the almond milk.
- Nut-free? - use plain soy milk, full-fat coconut milk, or oat milk in place of the almond milk. Also make sure that your chosen vegan butter is nut-free.
📖 Variations
I love spicing things up, if you do too, check out these fun variations on creamed corn!
- Green Chile - add a small can of diced green chilies to the creamed corn, so good! Maybe skip the nutmeg and add chili powder in its place
- Make it a casserole - top the creamed corn with panko breadcrumbs and a bit more parmesan, place under the broiler until golden and crisp, yum!
- Indian-style - add garam masala in place of the nutmeg, I love this variation!
Storage
Store the Vegan Creamed Corn in an airtight container in the refrigerator for up to 5 days.
Reheating
To reheat, simply microwave until hot or reheat on the stovetop over low heat until bubbly.
💭 Top tip
Using fresh corn? The easiest way to slice of the corn kernels is to hold the cob by one end. Then, use a sharp knife to cut down the sides as close to the base of the kernels as possible. Rotate and repeat on all sides.
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📖 Recipe
Vegan Creamed Corn
Ingredients
- 2 pounds corn kernels
- 2 cups unsweetened almond milk divided
- 1 teaspoon sea salt
- 2 tablespoons granulated white sugar
- ½ teaspoon freshly ground black pepper
- 2 tablespoons vegan butter
- 2 tablespoons gluten-free all-purpose flour
- Pinch of freshly grated nutmeg
- ¼ cup freshly grated vegan parmesan cheese
Instructions
- In a skillet over medium heat, combine the corn, 1 cup of almond milk, salt, sugar, pepper, and butter.
- In a small bowl, whisk together the remaining cup of almond milk and flour. Add the slurry to the corn.
- Continue to cook, stirring occasionally, until mixture is thickened, about 10 minutes. Taste for salt, adding a little more if necessary. Add the pinch of nutmeg along with the parmesan cheese, stir to combine and simmer until melted.
- To serve, top with a pinch of flaky sea salt and freshly ground black pepper.
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