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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 avegan 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.
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 added2 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 Gravyand 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 onInstagramand use the hashtag#shaneandsimple. I want to see your work. Enjoy!
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.
The store-bought canned varieties are almost always vegan because they use the “milk” from the cob and the liquid held inside the corn kernels to achieve a creamy consistency. Many homemade recipes do call for dairy products, but they can easily be replaced with nondairy ingredients to make vegan creamed corn.
Put all the corn + 1/3 of the liquid in the can + 1 tbsp flour into a bowl. Then blitz with hand blender (or use blender) until you can't see whole corn kernels anymore but there are still corn chunks (don't to puree). Use all of it in place of canned creamed corn in this recipe.
That may be because most canned cream corn is made primarily of corn, sugar and food starch, with not a drop of cream to be found. True creamed corn is nothing more than corn kernels lightly cooked in butter, stirred with cream to taste, then heated gently.
Cream style corn doesn't have to contain cream, which is what can make it vegan-friendly. The simplicity of cream style corn means that there are many vegan-friendly options at the grocery store. Both Del Monte and Green Giant cream style corn are naturally vegan-friendly, for example.
Silk. Silk's Heavy Whipping Cream whips up just like its dairy-based counterpart, but it's made from coconut oil and faba bean protein instead of cow's milk, which can be full of antibiotics and hormones. Add sugar, vanilla extract, or lemon zest to make a delicious topping for any dessert.
Mayonnaise. Instead of just using butter, make Mexican-style corn: Spread it with mayonnaise, then give it a sprinkle of cheese and chile powder. Better yet, slather the corn with your own homemade flavored mayonnaise.
If you're looking for a healthy and delicious alternative to corn, sweet peas may be the perfect choice. They have a similar texture, natural sweetness, and vibrant color that make them an excellent substitute for corn in many dishes.
If you don't have room in your freezer, but you want to be able to enjoy the corn from your garden this winter, then home-canning your corn is the easy way to do it. Here's how to do make home-canned creamed corn, complete instructions in easy steps and completely illustrated.
If you're short on time, add a tablespoon of rice flour straight into the runny mix and stir to combine. If rice flour isn't available, cornstarch, potato starch, or flour are also great thickeners.
Canned corn is fully cooked, so it is safe to eat without further cooking. Canned vegetables are great to keep on hand. Look for “low sodium” or “no salt added” on the label, or rinse canned vegetables to reduce their sodium (salt) content.
Substitutes. Take a quantity of fresh corn kernels, either fresh off the cob, canned or frozen (thawed). Purée half of them in a blender with a small amount of water or milk.
However, if your creamed corn is really soupy, you will want to use flour to thicken it up. Our Everyday Life suggests using rice flour. The beauty of rice flour over cornstarch is you can sprinkle it right into your creamed corn and mix until you get your desired consistency.
It is also rich in vitamin C, minerals, antioxidants, and beta carotene. According to Healthfully, canned corn is rich in protein, vitamin C, and fiber that supports a healthy digestive tract.
Canned Cream Corn is dairy free. Canned Cream Corn does not contain milk and should be safe for those with a milk allergy. Fig's dietitian team reviewed this note on canned cream corn.
Canned Corn Kernels are vegan. A vegan dietitian reviewed this note on canned corn kernels for Fig. Check if other ingredients are vegan with the free Fig app!
This is because, although the original ingredients are plant-based, it is fortified with vitamin D which in this case isn't vegan. The vitamin D used in Kellogg's Cornflakes is derived from lanolin, which is sheep's wool grease, making it unsuitable for those on a plant-based diet.
Introduction: My name is Duane Harber, I am a modern, clever, handsome, fair, agreeable, inexpensive, beautiful person who loves writing and wants to share my knowledge and understanding with you.
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