Creamed Corn (Vegan)
Ingredients:
- 600 g (4 cups) corn kernels
- 160 g (1 small) onion
- 9 g (3) garlic cloves
- 240 ml (1 cup) unsweetened oat milk or full-fat coconut milk
- 1 tbsp vegan butter
- 15 ml (1 tbsp) olive oil
- 8.3 g (2 tsp) sugar
- 1.2 g (½ tsp) smoked paprika
- 3 g (½ tsp) salt
- ¼ tsp white pepper
- 10 g (2 tbsp) nutritional yeast
- Fresh chives or parsley, to serve
Equipments:
Features:
Soy-Free
Gluten-Free
Nut-Free
Nutrition:
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Cook the onion until fully soft and translucent before adding the corn — a hard sauté doesn't give it time to sweeten and mellow, and that base flavor carries through the whole dish.
Instructions:
- Cook the aromatics: Heat the olive oil and vegan butter in a large saucepan over medium heat. Add the onion and cook for 3–4 minutes until soft and translucent. Add the garlic and cook for 1 minute until fragrant.
- Add the corn: Add the corn kernels, sugar, smoked paprika, salt, and white pepper. Stir to combine and cook for 3–4 minutes, letting the corn warm through and begin to caramelise at the edges.
- Blend partially: Transfer about two-thirds of the corn mixture to a blender. Add the non-dairy milk and nutritional yeast. Blend until smooth and creamy. Pour the blended mixture back into the saucepan with the remaining whole corn kernels — this gives you the perfect balance of creamy sauce and texture.
- Simmer and finish: Stir everything together over low heat for 2–3 minutes until warmed through and slightly thickened. Taste and adjust — more sugar for sweetness, more salt, a touch more smoked paprika.
- Serve: Ladle into bowls or serve as a side. Top with fresh chives or parsley and a pinch of smoked paprika. Serve immediately.
Notes: The partial blending technique is the key to the perfect texture — fully blending makes a soup, not blending at all makes a basic sauté. Blending two-thirds and leaving one-third whole gives you a creamy, thick sauce that still has satisfying pops of whole corn. Fresh corn off the cob in summer gives the sweetest, most flavourful result.
Storage: Refrigerate for up to 3 days. Reheat gently over low heat with a splash of oat milk to loosen. Thickens considerably when cold.
Variations: Add a diced jalapeño with the onion and a pinch of cayenne for a spicy version. Use full-fat coconut milk instead of oat milk for a richer, slightly tropical flavour. Stir in 1 tbsp vegan butter with fresh thyme at the end for an herb butter finish.
Serving Suggestions: Excellent alongside vegan pot pie, cornbread, stuffed bell peppers, or grilled asparagus.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The onion adds sweetness and depth as it cooks down. The garlic cloves builds a savory, aromatic base. The unsweetened oat milk or full-fat coconut milk adds richness and a creamy body without any dairy. The olive oil brings fruity depth and helps carry the other flavors.
Creamed Corn (Vegan)
Ingredients:
- 600 g (4 cups) corn kernels
- 160 g (1 small) onion
- 9 g (3) garlic cloves
- 240 ml (1 cup) unsweetened oat milk or full-fat coconut milk
- 1 tbsp vegan butter
- 15 ml (1 tbsp) olive oil
- 8.3 g (2 tsp) sugar
- 1.2 g (½ tsp) smoked paprika
- 3 g (½ tsp) salt
- ¼ tsp white pepper
- 10 g (2 tbsp) nutritional yeast
- Fresh chives or parsley, to serve
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The onion adds sweetness and depth as it cooks down. The garlic cloves builds a savory, aromatic base. The unsweetened oat milk or full-fat coconut milk adds richness and a creamy body without any dairy. The olive oil brings fruity depth and helps carry the other flavors.
Prep:
Cook the onion until fully soft and translucent before adding the corn — a hard sauté doesn't give it time to sweeten and mellow, and that base flavor carries through the whole dish.
Instructions:
- Cook the aromatics: Heat the olive oil and vegan butter in a large saucepan over medium heat. Add the onion and cook for 3–4 minutes until soft and translucent. Add the garlic and cook for 1 minute until fragrant.
- Add the corn: Add the corn kernels, sugar, smoked paprika, salt, and white pepper. Stir to combine and cook for 3–4 minutes, letting the corn warm through and begin to caramelise at the edges.
- Blend partially: Transfer about two-thirds of the corn mixture to a blender. Add the non-dairy milk and nutritional yeast. Blend until smooth and creamy. Pour the blended mixture back into the saucepan with the remaining whole corn kernels — this gives you the perfect balance of creamy sauce and texture.
- Simmer and finish: Stir everything together over low heat for 2–3 minutes until warmed through and slightly thickened. Taste and adjust — more sugar for sweetness, more salt, a touch more smoked paprika.
- Serve: Ladle into bowls or serve as a side. Top with fresh chives or parsley and a pinch of smoked paprika. Serve immediately.
