5 Minute Vegan Creamed Corn (2024)

Oct 6, 2019

5 from 44 votes

| 28 Comments

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This 5 minute vegan creamed corn is the perfect side dish for your holiday feast. It's super quick to whip up with just 8 ingredients and will pair beautifully with Thanksgiving or Christmas dishes, or for any meal you like!

Sweet pops of corn in a super creamy savoury sauce that will have you licking up every last drop.

The secret to making my vegan creamed corn is to use full-fat coconut milk. Coconut milk is extra rich making the sauce incredibly luscious. The coconut flavour gets cooked out and so it isn't very noticeable, but regardless, I love the combo of coconut and corn. That said if you prefer to use another plant-based milk, you absolutely can, but coconut will always be my favourite.

This creamed corn is super fast to make but you can also make it ahead of time if you prefer. Just reheat over low heat, stirring in a splash of water or plant-based milk if needed to loosen it.

I love to serve this alongside holiday dishes such as my puff pastry wrapped lentil loaf, easy vegan stovetop stuffing, cheesy vegan scalloped potatoes,vegan Italian seitan sausages, seitan steaks, almond rosemary lemon crusted tofu, crispy breaded tofu steaks, or my stuffed roasted butternut squash. The other day I had some leftovers and I added them to my Buddha bowl style dinner and it was even amazing there!

To make vegan creamed corn:

In a medium skillet or pot melt the vegan butter over medium heat. When melted add the garlic and cook for about 30 seconds. Whisk in the flour to make a paste and cook for another 30 seconds, whisking continually.

Add the coconut milk, nutritional yeast, salt, and pepper and whisk to combine. Stir in the corn kernels and continue to cook for 2 - 4 minutes, until you reach desired consistency.

If you prefer a thicker creamed corn cook a little longer, and if you prefer a thinner creamed corn then remove from the heat earlier. You can also add an extra splash of coconut milk or water to thin if needed. Serve hot.

Don't be surprised when your vegan creamed corn dish gets gobbled up first!

Bon appetegan!

Sam.

5 from 44 votes

(click stars to vote)

5 Minute Vegan Creamed Corn

This 5-minute, 8 ingredient vegan creamed corn is the perfect side dish for your holiday feast. It will pair beautifully with Thanksgiving or Christmas dishes, or for any meal you like!

Cook: 5 minutes mins
Total: 5 minutes mins

Servings: 8 (makes about 4 cups)

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Ingredients

▢ 1 tablespoon vegan butter
▢ 2 cloves garlic,, minced or pressed
▢ 1 tablespoon all-purpose flour, (sub-gluten-free all-purpose flour if preferred)
▢ 1 ¾ cups full-fat coconut milk, (see notes)
▢ 2 tablespoons nutritional yeast, (optional for cheesy taste)
▢ ½ teaspoon salt
▢ ½ teaspoon black pepper
▢ 3 cups corn kernels, (fresh or frozen)

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Instructions

In a medium skillet or pot melt the vegan butter over medium heat. When melted add the garlic and cook for about 30 seconds, then whisk in the flour to make a paste and cook for another 30 seconds, whisking continually. Add the coconut milk, nutritional yeast, salt, and pepper and whisk to combine. Stir in the corn kernels and continue to cook for 2 - 4 minutes, until you reach desired consistency. If you prefer a thicker creamed corn cook a little longer, and if you prefer a thinner creamed corn then remove from the heat earlier. You can also add an extra splash of coconut milk or water to thin if needed. Serve hot.

Notes

I prefer using full-fat coconut milk for an extra rich vegan creamed corn. If you prefer to use a different kind of plant-based milk, try to use one that is higher in fat to keep the dish rich and creamy.

If you wish to make it ahead of time, store the prepared dish covered in the fridge for up to 3 days. Reheat in the microwave or in a pot over low heat, stirring in a splash of water or plant-based milk if needed to loosen it.

Nutrition

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Author: Sam Turnbull
Cuisine: American
Course: Side Dish

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Reader Interactions

Comments

Bianca says
October 05, 2023 at 5:22 pm

I've made this recipe 2 times now. The first time was exactly as instructed, but it turned out a bit liquid for my preference.
So the second time around I used 1.5 tbsp of butter and 1.5 tbsp of flour (instead of just one).
Also, I've blended 1 of the 3 cups of corn with the coconut milk. The other 2 cups of corn I've used whole.
It was soooo creamy and luscious! It's a preference thing, but I liked it better way like this.
Reply
- Jess @ IDTLC Support says
  October 10, 2023 at 9:14 pm
  Thanks for sharing your tips with us!
  Reply
Cathe Driver says
September 20, 2023 at 1:04 pm
It's canning season, and I'm looking for another way to preserve the corn harvest. Can this recipe be pressure canned so it's ready for a chilly November meal?
Reply
- Jess @ IDTLC Support says
  September 22, 2023 at 11:35 am
  It hasn't been tested for canning. Please let us know if you try it out!
  Reply
Kim says
July 05, 2023 at 11:19 pm

this creamed corn reminded me of my childhood fave! I had to switch up the milk, tho. I didn't have enough coconut milk so I used Ripple milk with it... It turned out perfect!! I can't wait to introduce this to my non vegan family. This will definitely be on my rotation now.
Reply
JanetWS says
April 15, 2023 at 12:49 pm
See Also
Sausage and Herb Stuffing

My family has those on vegan diets as well as those that are not. We try to incorporate recipes that please everyone. I tried this recipe on Easter and it was a hit with everyone. Great taste & so easy to make. I made it the day before & heated it up Sunday after church. Delicious! Thank you!
Reply
Shaun McGuire says
August 24, 2022 at 11:48 am
Hi Sam! Thank you for all you do for down to earth vegans. You're the best! I have a quick question on this recipe...can you freeze it?
Reply
- Sam Turnbull says
  September 02, 2022 at 3:41 pm
  Yes I believe it should freeze ok. Enjoy!
  Reply
Michele says
March 25, 2022 at 10:15 pm

Love your recipes, especially gluten free alternatives.
My creamed corn has always been vegan, No need for rich coconut cream—corn makes its own milk naturally. Just grate fresh ears of corn over a big bowl (messy—use a box grater & cover 3 sides with plastic to control milk) —squeeze all milk out of cob. Also works to use blender on canned corn. Then proceed as above—sauté onion/shallot, garlic in vegan butter or oil, etc. Add corn milk, corn, herbs/nutritional yeast, chili pepper if desired, plenty of pepper for me. I thicken with cornstarch slurry, but any thickener would work. Yum.
Also makes amazing Chinese Sweet Corn Soup—just add veg stock (I add miso for more umami), then thicken with more cornstarch slurry as needed
Reply
- Cat says
  May 27, 2022 at 2:33 pm
  Why would you hijack someone else's recipe page?
  Reply
- Kay says
  December 18, 2022 at 8:17 pm
  Great ideas Michele, thank you
  Reply
- Liz says
  December 22, 2022 at 11:51 am
  This sounds great! Already tried recipe on this page. Want to try as many recipes as possible till I find something that I like.
  Reply
Ryan says
April 11, 2021 at 3:04 pm
Tasted great but the sauce split, I think adding the coconut milk gradually would have stopped that from happening.
Reply
Diana says
March 05, 2021 at 5:06 pm

This was delicious! And so easy! I doubled the nooch because I love it, and sprinkled in a little cornstarch to make it thicker... and served this with your crispy tofu. My omni boyfriend couldn’t get enough! Saving this one.
Reply
Jessi Doshier says
November 29, 2020 at 1:56 pm
I made this dish for my first vegan thanksgiving and I am sad to say I was slightly disappointed. I thought that the coconut flavor was too pronounced and my "cream" never thickened so the corn was pretty runny. This recipe was however, extremely easy and took 5 minutes to make. I'd be interested to experiment with this recipe a little maybe by adding some cashew cream or arrowroot powder to thicken it up a little and diminish the strong coconut flavor.
Reply
Kirsten says
November 29, 2020 at 11:39 am
I'm a dummy and barely understand how to use coconut milk in recipes. Do I scoop out the fat and make 1 3/4 cups of that? Or do I use the full can, liquid included?
Reply
- Sam Turnbull says
  December 04, 2020 at 11:07 am
  You just use the full can. If it is separated just give it a shake or stir before measuring. If ever you need to do something like scoop out the cream, I will always include that in the instructions. Hope that helps!
  Reply
Debbie says
November 25, 2020 at 11:53 am
Would canned corn work? That’s all I have on hand right now.
Reply
Hilde Broeckx says
November 19, 2020 at 7:33 am

I think scrumptious is the best word to describe this.
Reply
Sm says
November 11, 2020 at 2:35 pm
Hi, I’m new to the vegan world, and get a little confused when recipes call for coconut milk. Do you use coconut milk from a carton, like the Silk milk, or is it canned coconut milk?
Thank so much!
Reply
- Sam Turnbull says
  November 13, 2020 at 12:50 pm
  Hi Sm. Full-fat coconut milk is the kind in a can. The kind in a carton intended for drinking is thinned out and is not full-fat. I hope that helps! 🙂
  Reply
Sara Epstein says
May 09, 2020 at 11:31 pm

Loved the recipe.
Just a quick note, I think you meant 'sweet pops of corn' not 'sweet pops corn' in the third sentence. 🙂
Reply
- Sam Turnbull says
  May 13, 2020 at 3:40 pm
  THank you! fixed 🙂
  Reply
CC says
November 21, 2019 at 9:50 pm
CANNED? =)
Reply
Elise says
October 10, 2019 at 2:10 pm
So delicious. Thanks for this recipe!
Reply
- Sam Turnbull says
  October 16, 2019 at 5:36 pm
  You're most welcome, Elise! So happy you enjoyed it 🙂
  Reply
Karen says
October 08, 2019 at 8:18 pm

So easy and so delicious. Nothing like creamed corn in a can. Definitely a dish for thanksgiving or any meal.
Reply
- Sam Turnbull says
  October 16, 2019 at 5:25 pm
  Yay! Thrilled you enjoyed it so much, Karen 🙂
  Reply

5 Minute Vegan Creamed Corn (2024)

To make vegan creamed corn:

(click stars to vote)